| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
British |
Tasteofhome |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Paprika |
| 1 1/2 |
lb |
Round steak; trimmed and cut |
|
|
; into thin strips, |
|
|
; up to 2 |
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 1 |
cn |
Condensed beef broth; (10-1/2 ounces) |
| 1/2 |
ts |
Dry mustard |
| 3 |
tb |
Chili sauce |
| 1 |
lb |
Fresh mushrooms; sliced |
| 2 |
c |
Sour cream Cooked noodles; (16 ounces) |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Combine flour, salt, pepper and paprika in a plastic bag. Shake beet strips
in bag until well coated. In a large skillet, melt butter over medium heat.
Brown half the beef at a time. Remove. Add onion and garlic; cook until
tender. Return beef to the skillet. Add broth, mustard, chili sauce and
mushrooms; cover and simmer until the beef is tender, about 1 hour. Just
before serving, stir in sour cream. Heat gently but do not boil. Serve
immediately over noodles. Garnish with chopped parsley. Yield: 6-8
servings.
Busted by Sara Horton 5/29/98
Recipe by: Taste of Home, Brenda Read, Bums Lake, British Columbia
Converted by MM_Buster v2.0l.
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