Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon fresh ground black pepper
- Cayenne pepper, to taste
- 1 pound beef ribeye (cut into thin strips or can use boneless sirloin steak, the exact amount is not important)
- Oil, as needed
- 2 to 3 cups sliced mushrooms
- 1 medium yellow onion (chopped)
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 5 tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 3 teaspoons Worcestershire sauce
- 1/2 cup sour cream (more if desired)
- Hot cooked egg noodles
- Fresh grated Parmesan cheese, optional
How to Make
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Step 1: 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.
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Step 2: Eat oil in a large skillet over medium-high heat (using enough oil to lightly coat the bottom of the skillet).
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Step 3: Add in beef and cook tossing the strips until done (do not overcook) remove to a plate.
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Step 4: Add mushrooms and onion; cook and stir until vegetables are tender adding in more oil if needed.
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Step 5: Add garlic; cook 1 minute longer; remove to a plate with the beef strips.
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Step 6: Stir in tomato paste and 5 tablespoons of flour whisking until smooth.
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Step 7: 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.
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Step 8: 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)
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Step 9: Mix in the beef/veggie mixture until heated through
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Step 10: Serve with hot cooked noodles.
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Step 11: Sprinkle the top with Parmesan cheese is desired.
We hope you enjoy this recipe!
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