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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Meet the Cook: I've enjoyed cooking ever since I was very young. This recipe's one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it, and I have had lots of compliments from the guests I've served it to, too. Our children are 4 and 3. Calvin is a logger, but besides we're seeing what our luck's like in raising thoroughbred horses here on our 160-acre farm. -Brenda Read, Burns Lake, British Columbia Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon pepper |
1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips |
3 tablespoons butter |
1 cup chopped onion |
1 garlic clove, minced |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1/2 teaspoon ground mustard |
3 tablespoons chili sauce |
1 pound sliced fresh mushrooms |
2 cups (16 ounces) sour cream |
hot cooked noodles |
minced fresh parsley |
Directions:
1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated.
2. In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return beef to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley. Yield: 6-8 servings.
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