ATTENTION READERS OF THE SLANT: This butch girl can cook too, yup it's true...most of us can. I am about to publish special for you courtesy of Better Homes and Gardens a recipe that impresses even Ms. Dawn the show-off at Weldable Cookies.
prep time 20 minutes
cook time 10 minutes
12 ounces boneless beef sirlion steak (honestly I usually use top round much cheaper)
1 8 ounce container sour cream
2 tablespoons flour (you can borrow that from your neighbor)
2 teaspoons instant beef bouillon granules (1 cube + 1/2 cup boiling water water)
1/4 teaspoon pepper
2 cups sliced fresh mushrooms (I used canned it's quicker)
1/2 cup chopped onion (1 medium palm sized)
1 clove garlic, minced (1/2 tsp. from a jar)
2 tablespoons butter or margarine
2 cups hot cooked noodles (we prefer extra wide egg noodles)
Partially freeze the meat for easier slicing. Trim the fat to avoid greasiness. Thinley slice meat against the grain into bite sized strips. (Check out this video for the general idea.)
In a small bowl (reactive or not doesn't matter) stir together sour cream and flour. Stir in the bouillon mixture and pepper, set aside.
cook pasta(I acctually always FORGET this VERY important step)
While pasta is cooking. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired donesness. Drain off any grease.
Stir sour cream mixture into skillet. Cook and stir until thick and bubbly, cook and stir one minute more.
we here in our house prefer more sauce on everything so I double the recipe and quadruple the stuff that goes in the bowl.
Good luck and in the words of Alton Brown "good eats"
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