Zesty Beef Stroganoff
|Sirloin steak||1 1⁄4 Pound, cut into 1/8-inch strips (1 In Number)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||8 Ounce, sliced|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Water||1 Cup (16 tbs)|
|Lemon juice from concentrate||3 Tablespoon|
|Dry red wine||3 Tablespoon|
|Beef bouillon||2 Teaspoon (Or Steero Beef Flavor)|
|Sour cream||8 Ounce (1 Container At Room Temperature)|
|Egg noodles||10 Ounce, cooked as directed (Creamette)|
|Chopped parsley||1 Tablespoon|
In large skillet, over medium-high heat, brown sirloin in margarine; remove from pan.
In same skillet, cook and stir mushrooms, onion and garlic until tender; stir in flour.
Add water, Red wine, Lemon, bouillon and pepper; cook and stir until slightly thickened.
Stir in sour cream then meat; heat through.
Do not boil.
Serve on noodles; garnish with parsley.