This is another one of my favorites!
Very easy to make in a relatively short amount of time.
Preparation time: 45 minutes
Bake time: 15 minutes
2 lbs. Sirloin steak cut into 1/4” strips 4 Tbls flour ½ tsp. Salt
¼ tsp. Pepper 1 tsp. Accent (optional)
1 cup yellow onion, sliced thin 2 cloves garlic, minced 1 can sliced mushrooms
1 can Campbells double strength beef stock 1 cup water 2 cups sour cream
4 Tbls cooking sherry or red wine 1 cup vegetable oil 5 Tbls. Butter
7 Tbls. Flour 1 pkg egg noodles
Mix 4 Tbls flour, salt, pepper and Accent in a small bowl. Dredge beef strips through flour mixture and set aside.
Coat the bottom of a skillet with oil and heat up. When hot, brown beef strips on all sides. Continue cooking all beef strips, setting aside on a plate, until all strips are cooked.
In a large pot boil egg noodles for 10 minutes, or until tender.
Using the skillet that you just fried the beef strips in and add 5 Tbls of butter and allow to melt. On low heat add the onions and garlic and saute. Add 7 Tbls of flour to the skillet a little at a time, stirring well so the flour is absorbed by the butter and drippings. Do not add more flour than the drippings can absorb.
Slowly pour in the beef stock and water stirring with wire whip until mixture thickens. Add the beef strips, mushrooms and sherry. Let beef strips heat through. Lastly add the sour cream. DO NOT allow the mixture to boil. Keep skillet on low heat until everything is heated through.
Serve over the egg noodles.