Ingredients Jump to Instructions ↓

  1. 1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips

  2. 1/2 cup chopped onion

  3. 1 tablespoon butter

  4. 2 cups water

  5. 1-1/2 cups milk

  6. 1/4 cup tomato paste

  7. 2 teaspoons beef bouillon granules

  8. 1 can (8 ounces) mushroom stems and pieces, drained

  9. 1 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 1 can (12 ounces) evaporated milk

  12. 1/3 cup all-purpose flour

  13. 2 cups cooked wide egg noodles

  14. 1/2 cup BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream. Yield: 6 servings.


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