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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. Wendy Stenman Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt, divided |
1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips |
3 tablespoons olive oil |
1 medium onion, chopped |
1 garlic clove, minced |
2 cups sliced fresh mushrooms |
1 can (8 ounces) tomato sauce |
3/4 cup water |
1 tablespoon beef bouillon granules |
1 tablespoon worcestershire sauce |
4 drops hot pepper sauce |
1/4 teaspoon pepper |
1/2 cup reduced-fat sour cream |
hot cooked noodles |
Directions:
1. Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove.
2. Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender.
3. Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles. Yield: 4 servings.
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