This is a very old Pillsbury recipe that I first made as a young girl. If the meat is still a little frozen it will make cutting into strips much easier. The red wine adds a lot of flavor but could be left out if you double the water. Best served over hot noodles. Far from low fat or low cal but oh so good. ;)
- 2 lbs sirloin steaks, cut into thin strips
- 1 pint fresh mushrooms, sliced (about 2 cups)
- 2 medium onions, thin sliced
- 2 tablespoons oil
- 2 teaspoons beef bouillon
- 1⁄2 cup hot water
- 1⁄2 cup red wine
- 1⁄2 teaspoon salt
- 2 tablespoons tomato paste
- 1 teaspoon dry mustard
- 2 tablespoons flour
- 1⁄2 cup water
- 3⁄4 cup sour cream
- In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown.
- Add bouillon, water, wine, salt, tomato paste and mustard.
- Cover; simmer about 20 to 30 minutes or until tender.
- Combine flour and water.
- Stir into meat mixture. Cook stirring constantly, until mixture comes to boil.
- Reduce heat; stir in sour cream. Heat, but Do Not Boil.
- Serve over hot noodles.