Dad made this in a skillet but I have also done it in the crock pot at home. It still turns out nice and tender and juicy. Just be careful with the cooking on the noodles because it doesn’t take much for them to go from al dente to smush. Check out what they are saying about this recipe over at Recipe Lion:
“In just 45 quick minutes you’ll have a meal featuring tender strips of beef, egg noodles and a deliciously rich sauce ready to serve.”
The creamy sauce that is created when these ingredients combine is unlike any other. It’s so easy too…I wish I would have thought of it myself.
Ingredients
1 tablespoon Mazola vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 teaspoon dried parsley flakes
1 3/4 cup Swanson Beef Broth or Swanson Beef Stock
6 ounces sliced mushrooms (about 2 cups)
3 cups uncooked medium Mueller’s egg noodles
1/2 cup Daisy sour cream
fresh parsley, chopped
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
Stir the sour cream in the skillet and cook until the mixture is heated through. Sprinkle with the parsley, if desired.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Top with parmesan cheese.
Thanks again to Recipe Lion for this yummy. recipe.