1 pound sirloin steak, sliced into thin pieces
1 cup sour cream
1 stick of butter
½ cup all-purpose flour, for coating
1 onion, sliced same size as beef
2 jars of sliced mushrooms, drained
2 tablespoon Worchestshire sauce
Salt and fresh black ground pepper to taste
2 bags of extra broad egg noodles
Sprigs of Italian Parsley, chopped, for garnish
After the beef is sliced, place it into a Ziploc bag with flour and shake until all pieces are
Heat butter in a large saucepan.
Add beef to butter and brown for all sides.
Add onions and mushrooms.
Add sour cream.
Simmer for 2-3 minutes.
Add remaining ingredients and simmer on medium-low heat for 10-12 minutes.
Boil egg noodles following the package instructions or until pasta is tender.
Serve meat over cooked egg noodles.
Garnish with some chopped Italian parsley.
You can use rice instead of egg noodles and you can combine with some other recipe of our