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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe 10 years ago, not sure where. We tried it and decided that if we ate beef stroganoff that this is THE recipe we will use! There was a season when we moved and the recipe was misplaced. I could never find the exact recipe anywhere. Thankfully, when we moved again, we found the recipe. So here it is, it is delicious! Ingredients:
1 lb sirloin |
1/4 cup butter (not margarine) |
1/2 lb sliced mushrooms |
1/2 cup sliced onion |
1 garlic clove, sliced |
2 tablespoons all-purpose flour |
1 cup water |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
2 tablespoons beef bouillon granules |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces sour cream |
16 ounces egg noodles, cooked |
paprika (garnish) |
chopped fresh parsley (garnish) |
Directions:
1. Cut beef into 1/8 inch strips.
2. In large skillet, over med-high heat, cook beef in butter until no longer pink.
3. Remove with slotted spoon and keep warm.
4. In pan juices, cook mushrooms, garlic, and onion until tender.
5. Stir in flour.
6. Add water, lemon juice, red wine vinegar, bouillion granules, salt and pepper; bring to a boil.
7. Cook and stir for 2 minutes.
8. Stir in sour cream and beef.
9. Heat thoroughly (do not boil).
10. Serve over noodles.
11. Garnish with parsley and paprika.
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