Top Review by lisamarie6812
My husband and I are always looking for new recipes with "fresh" ingredients. I found this yesterday and made it last night. My husband and 10 year old son (who thinks dad is the BEST cook of the two of us) could not stop complimenting "me". This is a very good recipe and I will definitely be making it again. The only thing I noticed is it seems a little salty today (left overs). I don't recall it being so salty last night. I made it exactly as the recipe stated. I will have to figure out how to cut down that saltiness. I wonder if it may have been the onion soup. Either way, we give it 6 thumbs up. :-)
- 1 1⁄2 lbs boneless sirloin steaks, slightly frozen
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1⁄2 lb mushroom, sliced
- 1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can beef broth
- 2 tablespoons ketchup
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 (2 ounce) envelope onion soup mix
- 8 ounces sour cream
- 3 cups wide egg noodles or 3 cups rice, prepared according to package directions
Directions See How It's Made
- Trim all fat from steak, and cut across the grain into 1/4" wide strips.
- Combine flour with salt & pepper and dredge meat lightly in mixture.
- Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
- Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
- Cover and cook on low heat for about an hour.
- Just before serving add the sour cream, stirring just until blended.
- Serve over noodles or rice.