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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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DH just won't eat sour cream, so have had to come up with a creative solution for an old fave! Measures and times are guestimates, I just add until it tastes right! Ingredients:
1 1/2 lbs round steaks, cut to bite size pcs |
3 tablespoons olive oil |
1/2 cup onion, chopped |
8 ounces sliced mushrooms |
2 cups water |
6 beef bouillon cubes (more or less) |
3 tablespoons worcestershire sauce (more or less) |
1/2 cup milk |
3 tablespoons flour |
Directions:
1. heat the olive oil and lightly sear the beef (to about rare, depending how well-done you like it).
2. remove the beef. Add the onion and the mushrooms, cook till almost tender.
3. add the water, worchestershire, and the bullion and bring to a low simmer(more or less to taste, we use HerbOx, so it takes a little more).
4. Add beef back inches.
5. Mix together the flour and milk, adding salt and pepper to taste (usually pepper is all I add).
6. Add flour/pepper/milk mixture and stir until thickened.
7. Serve over hot cooked noodles, or rice - even whole wheat pasta and spagetti squash are good!
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