Ingredients:
2 tablespoons vegetable oil
3 lbs beef, cut into bite-sized cubes
1/2 cup white flour
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, minced
1/2 cup onions, chopped
3 cups water
3 cups beef broth
1 (1 ounce) envelopes onion soup mix
1 (10 ounce) cans cream of mushroom soup
2 teaspoons Worcestershire sauce
1 (16 ounce) packages uncooked egg noodles
2 cups frozen peas
1/2 cup sour cream
Directions:
Heat oil in a large pot on low heat.
Place flour, salt, and pepper in a gallon sized zip-lock bag. Add the beef and toss until all pieces are well-coated.
Place all pieces of beef in hot oil and cook until browned on all sides.
Add onions and garlic and cook for 5 minutes on medium-low heat.
Add water, broth, soup mix, mushroom soup, and worcestershire sauce. Bring to a slow boil, stirring so nothing sticks to the bottom of the pan.
Add egg noodles and peas,stirring until well mixed.Liquid should almost cover the ingredients, if not, add a litle more water.
Bring to a slow boil, stirring occasionally, then reduce heat to low and simmer for 10 minutes or until noodles are tender.
Turn off heat and stir in sour cream to finish.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.