The Red and White Better Homes and Gardens cook book has some great recipes, and this is one of them. It is a favorite with almost all of my kids (my youngest can't eat it with ketchup, so in her mind it is inedible. Crazy kid!) We had this for dinner again tonight, and if I had been thinking, I would have snapped some pictures of it.
1 lb. sirloin steak
1 8 oz. carton sour cream
2 TB. all-purpose flour
1/2 c. water
1/2 tsp. pepper and salt
2 TB butter
1 1/2 c. slice fresh mushrooms
1/2 c. chopped onion (1 medium onion)
1 clove garlic, minced
2 cut hot cooked noodles
Directions
*Trim fat from meat. Partially freeze beef. Thinly slice. In a small bowl stir together sour cream & flour. Stir in water, bouillon, and pepper. Set aside.
*In large skillet stir together meat, mushrooms, onion & garlic in hot butter, until desired doneness. Stir flour mixture into skillet. Cook and stir til thick and bubbly. Cook and stir for one minute more. Serve over egg noodles.
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