Ingredients
- 1 1/2 pounds beef sirloin (cut into small cubes)
- All-purpose flour
- 2 tablespoons oil (olive oil)
- 2 tablespoons butter
- 1 onion, medium (sliced)
- 8 ounces mushrooms, fresh (sliced)
- 10 3/4 ounces beef broth (one can)
- 1 can condensed cream of mushroom soup, undiluted (10 3/4 ounce)
- 1/2 cup wine, white
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- Salt and black pepper
- Cavenders All Purpose Greek Seasoning
- 1 cup sour cream
- Cooked egg noodles
How to Make
-
Step 1: Season the steak cubes with Cavender's All purpose Greek seasoning, let marinate at room temperature for about an hour, then dust with flour
-
Step 2: In a large skillet, brown steak cubes in the olive oil and butter over medium heat. Remove the steak from the skillet. De-glaze the skillet with the wine and add the onion slices and mushrooms to the pan drippings. Saute until the onion and mushrooms are tender. Sprinkle with 1 teaspoon flour. Put the steak back into the skillet with the onion and mushrooms
-
Step 3: Stir in the mushroom soup, beef broth, Worcestershire sauce, ketchup, bay leaf and cook covered, over medium low heat for about 30 minutes
-
Step 4: Adjust seasoning to taste, adding salt and pepper, as needed and remove bay leaf. Stir in the sour cream during the last few minutes of cooking
-
Step 5: Serve over cooked noodles
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.