1 lb boneless sirloin
2 tablespoon oil
2 tablespoon butter
1/2 cup minced onion
1 cup sliced fresh mushrooms
2 tablespoon flour
1 cup beef stock
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Black pepper to taste
dash of ground red pepper
1 cup sour cream
Buttered egg noodles

Cut steak into pieces. Heat oil in a skillet over medium-high heat.Quickly fry steak in oil on both sides until lightly browned. Place on plate. Reduce heat and add butter to skillet. Saute onion and mushrooms until tender. Place on plate with steak, leaving as much butter as possible. Add butter to make 2 tablespoons. Blend in flour. Cook until frothy. Blend in beef stock, Worcestershire sauce, salt and peppers. Simmer and stir until thickened and smooth. Add beef, onion and mushrooms to sauce and heat through. Remove from heat and blend in sour cream. Warm to serving temerature. Pour over noodles. Makes 4 servings.

Notes:
I didn’t change this recipe too much, but did let it simmer for a bit longer than called for. Oh and put in a bit more mushrooms. Also, we prefer the sour cream in a dollop on atop each serving rather than being blended in.

But the best part of this one is that it doesn’t taste like mushrooms. I don’t like the things, though Mecandes does.

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