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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Quick and easy...and totally yummy! Ingredients:
2 tablespoons butter |
1 (8 ounce) carton fresh sliced mushrooms |
1 small onion, chopped |
2 garlic cloves, minced |
1 1/2 lbs skirt steaks |
1 (10 3/4 ounce) can healthy request cream of mushroom soup |
1 (10 3/4 ounce) can beef consomme |
1 tablespoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 cup sour cream |
1 (8 ounce) package egg noodles |
Directions:
1. Slice the steaks into strips.
2. Saute the onion, garlic, mushrooms, and steak strips in the butter until the meat is browned and the onions are clear.
3. Slowly stir in the cream of mushroom soup, the worcestershire sauce and the consommé, salt and pepper.
4. Simmer 15 minutes, stirring occasionally.
5. Cook noodles as directed and drain well.
6. Just before serving, stir in the sour cream until incorporated.
7. Toss with the noodles and serve.
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