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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If sauce appears too thin on cooking day mix in a little flour with some of the sauce while heating. Ingredients:
2 lbs sirloin steaks |
1 lb mushroom |
1 cup minced onion |
1/4 cup butter |
2 (10 1/2 ounce) cans beef broth |
1/4 cup ketchup |
2 small garlic cloves |
2 teaspoons salt |
1/3 cup flour |
2 cups sour cream |
egg noodles, for serving |
Directions:
1. Cube meat into 1 inch pieces. In a skillet, cook and stir mushrooms and onions in butter until onion is tender. Remove mushrooms and onions and then brown meat in same skillet. Set aside 3/4 c beef broth; add remaining broth, ketchup, garlic, and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend reserved broth with flour and stir into meat mix. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream and heat , but make sure mixture does not boil. Freeze in freezer bags.
2. On serving day, thaw completely. Then warm in saucepan until heated through. Do not allow to boil. Serve over noodles.
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