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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stoganoff. With a crusty roll, it's a satisfying meal in itself. Ingredients:
1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips |
1/2 cup chopped onion |
1 tablespoon butter |
2 cups water |
1-1/2 cups milk |
1/4 cup tomato paste |
2 teaspoons beef bouillon granules |
1 can (8 ounces) mushroom stems and pieces, drained |
1 teaspoon salt |
1/8 teaspoon pepper |
1 can (12 ounces) evaporated milk |
1/3 cup king arthur unbleached all-purpose flour |
2 cups cooked wide egg noodles |
1/2 cup sour cream |
Directions:
1. In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
2. Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream. Yield: 6 servings.
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