 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
This comfort food dish is a favorite for my husband and me, and I've shared the recipe with many others.Margery Bryan, Royal City, Washington Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 beef cubed steaks (6 ounces each) |
1 to 2 tablespoons canola oil |
1 can (4 ounces) mushroom stems and pieces, drained |
3 green onions, thinly sliced |
2/3 cup water |
1 teaspoon beef bouillon granules |
1/8 teaspoon pepper |
7 to 8 tablespoons sour cream |
hot cooked egg noodles |
Directions:
1. In a large resealable plastic bag, combine the flour and salt. Add cubed steaks, one at a time. Seal bag and shake to coat.
2. In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm.
3. In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles. Yield: 2 servings.
|
|