Wednesday, May 19, 2010
1/4 cup all-purpose flour
salt and pepper
1 1/2 lbs. Angus beef tips (1.5 lbs. beef sirloin steak)
1 medium onion, chopped
3 cloves garlic, minced (2 T. minced)
1 (14.5 oz.) can beef broth
2-3 dash Worcestershire sauce
1 small jar (8 oz.) sliced mushrooms
1 (8 oz.) container sour cream
Hot cooked egg noodles
Combine first 3 ingredients in gallon plastic baggie; add beef; seal and shake to coat.
In large/deep pan, heat oil over medium/high heat. Add beef and cook, stirring constantly, 5 minutes. Add onion and garlic, and cook till onions are soft. Stir in beef broth and Worcestershire. Bring to boil, reduce heat and simmer uncovered, 1 hour.
Add mushrooms and cook, covered, 30 minutes, or until beef is tender. Stir in sour cream and cook until heated through.
Serve over hot cooked egg noodles.
Just a note:
if you have a meat tenderizer, your meat will taste SO much better and cook more evenly! Enjoy!