“Top 5 Favorites”, said Bennett. I also make this using chicken. In the sour cream mixture, substitute chicken bouillon granules and add 1 Tablespoon dijon mustard.
- Kimberly
Ingredients
- 1 lb beef tenderloin steak (sliced thin) seasoned with Worcestershire sauce
- 2 Tbs flour
- 1 8 oz carton sour cream
- 2 tsp instant beef bouillon granules
- 2 Tbs butter
- 1 1/2 cups sliced mushroom
- 1/2 cup chopped scallion
- 1 clove garlic, minced
- Egg noodles
Preparation
Combine flour and sour cream. Stir in 2 tsp bouillon granules, 1/2 cup water, and 1/4 tsp pepper.
Season the meat with Worcestershire sauce. In large skillet, sauté 2 Tbs butter, 1 clove garlic, 1 1/2 cups sliced mushrooms, and 1/2 cup chopped scallions. When half cooked, add the 1 lb of meet. Cook until onion is tender and meat is done.
Add sour cream mixture and heat until bubbly.
Serve with cooked egg noodles.