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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a very old Pillsbury recipe that I first made as a young girl. If the meat is still a little frozen it will make cutting into strips much easier. The red wine adds a lot of flavor but could be left out if you double the water. Best served over hot noodles. Far from low fat or low cal but oh so good. ;) Ingredients:
2 lbs sirloin steaks, cut into thin strips |
1 pint fresh mushrooms, sliced (about 2 cups) |
2 medium onions, thin sliced |
2 tablespoons oil |
2 teaspoons beef bouillon |
1/2 cup hot water |
1/2 cup red wine |
1/2 teaspoon salt |
2 tablespoons tomato paste |
1 teaspoon dry mustard |
2 tablespoons flour |
1/2 cup water |
3/4 cup sour cream |
Directions:
1. In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown.
2. Add bouillon, water, wine, salt, tomato paste and mustard.
3. Cover; simmer about 20 to 30 minutes or until tender.
4. Combine flour and water.
5. Stir into meat mixture. Cook stirring constantly, until mixture comes to boil.
6. Reduce heat; stir in sour cream. Heat, but Do Not Boil.
7. Serve over hot noodles.
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