| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef, Dairy-restr | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Beef top round; shredded |
| 2 | Cloves garlic; minced | |
| 2 | Onions; chopped | |
| 2 | tb | Canola oil |
| 1 | c | Sour Cream |
| 1 1/2 | c | Tomato juice |
| 2 | Bay leaves | |
| 1 | cn | Mushroom pieces |
| 3 | tb | Flour |
| 2 | ts | Soy sauce |
| 2 | tb | Worcestershire sauce |
| 1 | ts | Accent® seasoning mix |
| 1 | ds | Paprika |
| 6 | c | Egg noodles; cooked |
INSTRUCTIONS
Into large skillet, put garlic, half the oil and shredded steak and saute well. When brown pour juice off into another pan. Dredge beef with half the flour, add tomato juice stirring constantly til thick and smooth - set aside. Pour liquid off mushrooms into other juice. Saute mushrooms and onions in another skillet using rest of oil. To liquid mixture add bay leaves, salt, pepper, paprika, soy sauce, and worcestershire sauce. Use rest of flour to make a medium sauce. Mix all into a larger pan. When mixture comes to a bubble, slowly add the sour cream. Do not boil.( add sour cream just before serving. Serve over noodles or rice. Recipe by: moms Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland <[email protected]> on Dec 27, 1997
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