Ingredients:
1 1/2 lbs boneless sirloin steaks, slightly frozen
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 garlic cloves, crushed
1/2 lb mushrooms, sliced
1 (10 1/2 ounce) cans beef consomme or 1 (10 1/2 ounce) cans beef broth
2 tablespoons ketchup
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 (2 ounce) envelopes onion soup mix
8 ounces sour cream
3 cups wide egg noodles or 3 cups rice, prepared according to package directions
Directions:
Trim all fat from steak, and cut across the grain into 1/4″ wide strips.
Combine flour with salt & pepper and dredge meat lightly in mixture.
Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
Cover and cook on low heat for about an hour.
Just before serving add the sour cream, stirring just until blended.
Serve over noodles or rice.
Servings: 6
Time preparation: 5 min.
Time total: 65 min.