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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This fit the bill nicely. Ingredients:
12 ounces extra wide egg noodles, uncooked |
2 tablespoons vegetable oil |
1 1/2 lbs beef round steak, cut into 1-inch pieces |
1/2 cup chopped onion |
1 (10 1/2 ounce) can condensed beef broth |
1 tablespoon worcestershire sauce |
1 1/2 cups sliced mushrooms, undrained (two 4-1/2-oz . cans) |
1 cup sour cream |
1/4 cup all-purpose flour |
Directions:
1. In large skillet, heat oil.
2. Add meat and onion; cook until meat is browned and onion is tender.
3. Drain.
4. Add broth and Worcestershire sauce.
5. Heat to boiling; reduce heat.
6. Cover; simmer 1 hour or until meat is tender.
7. Cook noodles according to package directions; drain.
8. Meanwhile, add mushrooms with liquid to meat mixture.
9. In small bowl, stir together sour cream and flour; stir into meat mixture.
10. Continue cooking, stirring constantly, 5 minutes or until thickened.
11. Toss hot noodles with sauce.
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