 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
1 can(s) 14.5 oz. low sodium beef broth |
2 can(s) 4 oz. mushroom |
12 ounce(s) beefstew meat (not lean) |
3 tablespoon(s) cornstarch |
1 bag(s) egg noodle |
2 tablespoon(s) ketchup |
1 cup(s) sour cream |
3 tablespoon(s) soy sauce |
1 large yellow onion |
Directions:
1. cook egg noddles, set aside.
2. cut up beefstew meat into bite size pieces. mix with starch, salt, and soysauce. set aside.
3. slice onions
4. cook beef in oil when done, remove from heat and set aside.
5. cook onions and mushrooms. When cooked add in meat and ketchup. Mix together.
6. Reserve 1 cup broth, set aside to made cornstarch mixture.
7. Add remaining broth into meat and turn heat to high. When boiling, add in broth/starch mixture to thicken sauce.
8. When thickened, turn heat to low and add sour cream. Stir and serve over noodles.
|
|