Ingredients Jump to Instructions ↓

  1. 1 stick(s) Butter

  2. 1 medium Onion , Diced

  3. 1 pound(s) Fajita Beef or Steak , A little more meat, if you like

  4. 2 cup(s) Water

  5. 1 can(s) Cream of Mushroom Soup

  6. 8 ounce(s) Sour Creme

  7. 1 can(s) 4 oz. Mushroom stems, pieces , drained; Optional

  8. Flour, garlic salt, pepper

  9. 1 bag(s) 16 oz. Wide Egg Noodles

Instructions Jump to Ingredients ↑

  1. In large skillet, saute diced onion in 3/4 stick butter. Remove from pan & set aside, separating onions from butter.

  2. Garlic salt & pepper the meat; cut into bite size pieces; coat with flour (I put into a gallon zip loc bag).

  3. Return separated butter to skillet, plus 1/4 stick - heat on high until turning brown. Add meat and brown on all sides, leaving as much crust on bottom of pan as possible; remove meat from pan and set aside.

  4. To crusty skillet, add water & melt crusty stuff. Add Cream of Mushroom Soup and stir to combine, bringing to boil. Return onions and meat to skillet. Simmer for 45 minutes, stirring occasionally.

  5. Fold in sour creme; add mushroom stems/pieces (optional). Keep on low while cooking noodles. Serve over or mix with noodles.


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