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Beef Stroganoff

 

 

8 ounces egg noodles
1 pound sirloin tip steaks, cut into thin strips
8 ounces mushrooms, sliced
1 onion, medium, sliced
2 tablespoons flour
1/4 cup butter or margarine
1 cup water
1 tablespoon beef flavored bouillon
1/2 cup sour cream
chopped parsley

 

Cook noodles as package directs; drain. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour, cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through (do not boil). Serve with hot noodles. Garnish with parsley.

 


 

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