|
1 tbsp |
Butter or margarine |
|
3/4 cup |
Chopped onion |
|
3/4 lb |
Boneless beef sirloin or flank steak, cut into thin strips |
|
1 tsp |
Instant beef bouillon or 1 cube dissolved in 2/3 cup HOT water |
|
3/4 cup |
Milk |
|
1 1/2 tbsp |
All purpose flour |
|
1 1/2 tbsp |
Worcestershire sauce |
|
1 1/2 cups (2, 4 oz can) |
Sliced mushrooms, drained |
| 7 1/2 cups (12 oz) | Wide egg noodles, uncooked |
|
1 cup |
Light dairy sour cream |
1. In a large skillet, melt butter then add onion. Cook 5 minutes.
2. Add beef, then cook until just done.
3. In a bowl, stir together bouillon, milk, flour and Worcestershire.
4. Pour mix into skillet.
5. Add mushrooms and heat to boiling, then reduce heat to low.
5. In a second pot cook the noodle according to package instructions, then drain.
6. Stir the sour cream into the beef mixture.
7. Spoon over hot noodles.
8. Sprinkle with parsley if desired