Ingredients
- 2 pounds of beef tenderloin steak or sirloin steak
- 8 tablespoons all purpose flour
- 16 ounces cartons of sour cream
- 8 teaspoons of beef bouillon granules (I use the cubes)
- 8 tablespoons of butter (divided)
- 1 teaspoon of pepper
- 2 cups of water
- 4 cups of fresh, sliced mushrooms
- 1 cup of chopped onion
- 2 cloves of garlic, minced
- 1 package of 12 oz noodles (cooked and drained)
Make it step by step
- Partially freeze the beef (It makes it easier to cut it). Slice the beef into bite size strips or pieces. Heat 4 TBS of butter in a skillet and add the beef.
- While that's cooking, Combine flour, sour cream, beef granules, water and pepper. Whisk it until it's smooth. Set aside.
- In another skillet or stock pot (which is what I use), heat the rest of the butter. Add the mushrooms, onions and garlic.
- Cook until the onion is tender. When the beef is finished cooking, add it to the vegetables
- Then, add the sour cream mixture to the meat and vegetables.
- Cook and stir until it's hot and bubbly. Cook and stir for another minute. Pour the mixture over the cooked noodles. And stir it all together
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Charlene, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.