Recipe by C & D's Mommy
An easy, hearty meal that can be made in minutes after work. Great for those cold winter nights when you need something to stick to your ribs and warm you up.
Top Review by Muffin Goddess
I served this with egg noodles, and I thought this was great! The meat could have been a little more tender, but that just might be due to the cut of beef (I used stewing beef), but everything else about this recipe was wonderful. The only change I made was to add a couple of splashes of worcestershire sauce because I love it with beef. I actually liked the sauce so much that I think I could've just used the beef for flavoring and eaten the final product without it! Next time I might try ground beef instead. Thanks for posting!
- 1 lb flank steak, cut in bite sized pieces (or you can use stewing beef, I've even made it with ground beef when I was in a pinch)
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup sliced mushrooms (or you can use the tiny button mushrooms and leave them whole)
- 1 medium onion, chopped
- 1 -2 garlic clove, minced
- 1 1⁄2 cups beef stock
- 1 tablespoon tomato sauce
- 1 cup sour cream (I use the lighter kind, every little bit helps!)
- 2 tablespoons dry white wine (or Sherry)
Directions See How It's Made
- In a large bowl, mix the flour salt and pepper together. Coat the beef in the flour mixture.
- Melt the butter/margarine in a large skillet.
- Add meat, mushrooms, onion, garlic and any leftover flour mixture. Stir frequently until onion and mushrooms become soft. Add the beef stock and tomato sauce. Heat to boiling, stirring often.
- When it's just about done, add the sour cream and white wine. Stir to mix, then remove from heat.
- Serve over a bed of egg noodles or mashed potatoes. We've even just had it with some crusty rolls.
- MMMMMMMM -- .