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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.Robin De La Gardelle, Concord, California Ingredients:
2 tablespoons butter |
1 tablespoon canola oil |
1-1/2 pounds beef top sirloin steak, thinly sliced |
1 pound fresh mushrooms, sliced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 cups (16 ounces) sour cream |
1 cup chopped green onions |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
hot cooked noodles or rice |
Directions:
1. In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice. Yield: 6 servings.
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