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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This tasty recipe makes a tough cut of meat fall-apart tender. Round steak used to be cheap, but you can still get on sale for about $2.00 a pound. Ingredients:
2 lbs beef round steak, cut into thin strips |
1 onion, sliced |
2 tablespoons canola oil |
4 teaspoons beef bouillon granules |
4 cups hot water |
1/2 teaspoon salt |
2 tablespoons ketchup |
1 teaspoon mustard (yellow) |
4 tablespoons cornstarch |
4 tablespoons cold water |
1 cup light sour cream |
Directions:
1. In large pan, heat oil over medium high heat; brown steak and onion.
2. Add bouillion, hot water, salt, ketchup, and mustard, mixing until thoroughly distributed. Bring to a boil.
3. Reduce heat, cover and simmer for 2 hours. Check every half hour or so to make sure the water does not evaporate too much. Add more hot water if needed to keep meat covered.
4. Combine cornstarch and cold water; add to meat mixture, stirring constantly until mixture thickens, similar to thick gravy.
5. Reduce heat, stir in sour cream and heat through.
6. Serve over wide noodles or rice.
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