Ingredients:
1 1/2 lbs round steaks or 1 1/2 lbs sirloin, 1/2
4 tablespoons butter
1/2 lb mushrooms, sliced
1 medium onions, diced
2 cups beef stock
1 tablespoon cornstarch
1 tablespoon water, cold
1 cup sour cream
1 teaspoon dill weed
1 lb egg noodles
2 teaspoons chicken stock cubes or 2 teaspoons chicken stock powder
3 tablespoons butter
3 teaspoons paprika
Directions:
Cut meat into 1/4″ strips and brown in butter.
In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
Cover and simmer 1 hour.
At about 40 min., begin to cook noodles.
Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
Stir in sour cream and dill weed.
Serve over Paprika Noodles: Drain noodles and p ut in bowl.
Toss gently with chicken stock base, butter, and paprika.
Note: Chicken stock base or granular boullion may be very salty.
Let diners salt and pepper to their own tastes.
Robert Boston http://home.earthlink.net/~bboston/
Servings: 4
Time preparation: 0 min.
Time total: 0 min.