Ingredients:
1 lb filet mignon or 1 lb rib eye
1 -2 tablespoon butter
1 lb fresh mushrooms, sliced
1/2 cup cooking sherry
1 cup beef stock or 1 cup beef bouillon
2 tablespoons hot water
1 tablespoon cornstarch
1 teaspoon black pepper
2 cups wide egg noodles, cooked
1 cup sour cream
1/2 cup slivered almonds
Directions:
Closely trim steak and slice into thin slices.
Pepper meat, then brown in butter in skillet.
When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer.
Add mushrooms and cook until mushrooms are done, but not shriveled.
Dissolve cornstarch in hot water and add to broth, stirring until broth thickens*slightly*.
To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired).
To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.