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You need:
1.5 lbs Top Sirloin cut into 1.5" slices
Garlic Salt or Seasoning
Cracked Black Pepper to Taste
Salt to Taste
1/2 White or Yellow Onion minced
1 Container of Mushrooms
1 Carton Beef Broth
3 T Dijon Mustard
1/2 C Sour Cream
1/2 C Whipping Cream
1 T Cornstarch disolved in 1/2 c hot water
5-6 T of Flour
Parsley
Egg Noodles
Olive Oil or Butter
Ingredients ready to go:
Slice Beef into 1.5" strips and place into a container that has a lid. Coat with garlic seasoning and pepper. Then add the 5-6 T of Flour. Shake rapidly to coat all of the beef. Refrigerate a couple hours until ready to cook.
Pre-heat electric skillet to 350. Add a few tablespoons of olive oil. Place floured beef into your electric skillet. Cook beef until browned on both sides. The flour makes it nice and crispy.
Dice your onion and mushroom:
Remove beef from skillet and set aside. Add a few more tablespoons of oil or butter and cook the onion and mushroom until softened.
To the mixture of onion and mushroom, add your crispy beef, beef broth, sour cream, mustard, and whipping cream. Cook for 10-15 minutes until broth thickens. If not thickening to your liking, add the cornstarch mixed in the water slurry to tighten it up. When this is getting thick, top with parsley and season with salt and pepper to taste. You can also add more dijon if you don't get enough tang.
Cook egg noodles as directed on package. Can use frozen if you can find them, or the extra wide bagged ones. Drain noodles and mix them with a bit of olive oil so they don't stick together. Top noodles with thickened sauce, beef, mushroom, and onion and enjoy!
1.5 lbs Top Sirloin cut into 1.5" slices
Garlic Salt or Seasoning
Cracked Black Pepper to Taste
Salt to Taste
1/2 White or Yellow Onion minced
1 Container of Mushrooms
1 Carton Beef Broth
3 T Dijon Mustard
1/2 C Sour Cream
1/2 C Whipping Cream
1 T Cornstarch disolved in 1/2 c hot water
5-6 T of Flour
Parsley
Egg Noodles
Olive Oil or Butter
Ingredients ready to go:
Slice Beef into 1.5" strips and place into a container that has a lid. Coat with garlic seasoning and pepper. Then add the 5-6 T of Flour. Shake rapidly to coat all of the beef. Refrigerate a couple hours until ready to cook.
Pre-heat electric skillet to 350. Add a few tablespoons of olive oil. Place floured beef into your electric skillet. Cook beef until browned on both sides. The flour makes it nice and crispy.
Dice your onion and mushroom:
Remove beef from skillet and set aside. Add a few more tablespoons of oil or butter and cook the onion and mushroom until softened.
To the mixture of onion and mushroom, add your crispy beef, beef broth, sour cream, mustard, and whipping cream. Cook for 10-15 minutes until broth thickens. If not thickening to your liking, add the cornstarch mixed in the water slurry to tighten it up. When this is getting thick, top with parsley and season with salt and pepper to taste. You can also add more dijon if you don't get enough tang.
Cook egg noodles as directed on package. Can use frozen if you can find them, or the extra wide bagged ones. Drain noodles and mix them with a bit of olive oil so they don't stick together. Top noodles with thickened sauce, beef, mushroom, and onion and enjoy!
I'll take a large plate of that along with a slice of sourdough bread.
Becky!!
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