Ingredients Jump to Instructions ↓

  1. Beef Mixture 2 tablespoons Pillsbury BEST All Purpose Flour

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 3/4 lb beef tenderloin or boneless sirloin steak -- cut into 1/2"cubes

  5. 1 cup beef broth

  6. 1 teaspoon oil

  7. 1 medium onion -- sliced

  8. 1 8 oz pkg sliced fresh mushrooms, about 3 cups

  9. 1/2 cup nonfat sour cream

  10. 8 oz uncooked egg noodles, about 4 1/2 cups

Instructions Jump to Ingredients ↑

  1. In shallow dish or plastic food storage bag, combine flour, salt and pepper; mix well. Add beef; toss to coat. Remove beef from bag; place on plate.

  2. In small bowl, combine broth and remaining flour mixture from bag; blend well. Set aside.

  3. Spray medium nonstick skillet with nonstick cooking spray. Add oil; heat over high heat until hot. Add beef; cook and stir 2 minutes. Reduce heat to medium-high. Add onion; cook and stir 2 minutes. Add mushrooms; cook 4 minutes stirring occasionally. Stir in broth mixture; bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Remove skillet from heat; stir in sour cream.

  4. Pour mixture into freezer container; cover tightly. Refrigerate until completely cooled. Store in freezer until ready to use.

  5. To serve, cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

  6. Meanwhile, thaw and heat beef mixture, place mixture in microwave save dish; cover with vented microwave-safe plastic wrap. Microwave on HIGH for 5 minutes. Break mixture into pieces with spoon. Microwave on MEDIUM for an additional 6 to 9 minutes or until thoroughly heated, stirring once halfway through heating. Serve beef mixture over noodles.


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