September 29, 2011
"I make this with rib-eye steak or T-bone, sirloin will also work well, if using frozen then thawed beef hand-squeeze out all excess moisture, this is very important! Cooking time is only approximate"
- Serving Size: 1 (427.3 g)
- Calories 533.5
- Total Fat - 24.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 142.5 mg
- Sodium - 1849.7 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 1.4 g
- Sugars - 2.2 g
- Protein - 47 g
- Calcium - 80.1 mg
- Iron - 5.2 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
In a large resealable plastic bag, combine 1/2 cup flour with seasoned salt, black pepper and cayenne; add beef a few pieces at a time and shake to coat.
Eat oil in a large skillet over medium-high heat (using enough oil to lightly coat the bottom of the skillet).
Add in beef and cook tossing the strips until done (do not overcook) remove to a plate.
Add mushrooms and onion; cook and stir until vegetables are tender adding in more oil if needed.
Add garlic; cook 1 minute longer; remove to a plate with the beef strips.
Stir in tomato paste and 5 tablespoons of flour whisking until smooth.
Gradually add/whisk in broth and Worcestershire sauce; bring to a boil, then cook and stir for 2 minutes or until thickened, then season with more seasoned salt and black pepper to taste.
Whisk in the sour cream starting with 1/3 cup and add in more to taste;heat through (about 2-3 minutes, do not boil)
Mix in the beef/veggie mixture until heated through
Serve with hot cooked noodles.
Sprinkle the top with Parmesan cheese is desired.
Tips & Variations
No special items needed.