Ingredients
1 ½ lb beef (flank steak or sirloin)
1 cup sour cream
1 ½ cup sliced mushrooms
flour
½ cup purple onion, diced
4 tbsp butter
2-3 cloves garlic, minced
3-4 tbsp white wine
1 tbsp tomato paste
12 oz dry egg noodles
2 bouillon cubes
1 tsp salt
½-1 tsp pepper
1 cup sour cream
1 ½ cup sliced mushrooms
flour
½ cup purple onion, diced
4 tbsp butter
2-3 cloves garlic, minced
3-4 tbsp white wine
1 tbsp tomato paste
12 oz dry egg noodles
2 bouillon cubes
1 tsp salt
½-1 tsp pepper
Instructions
- Cut meat into bite-sized strips. Coat in flour.
- Cook egg noodles.
- Heat a skillet on high. Add 2 tbsp butter.
- Once butter is melted, add meat and sprinkle with a little salt/pepper. Brown slightly.
- Add mushrooms/onions/garlic. Sautee until meat is medium-rare. Transfer to a bowl.
- Add 2 tbsp butter/bouillon/tomato paste/¼ c water. Cook on med-high until bubbly.
- Reduce heat to med-low. Add 1 tbsp flour/sour cream.
- Add meat/wine. Simmer until thickened.
- Serve over egg noodles.