Microwave Beef Stroganoff
|Vegetable oil||1 Tablespoon|
|Boneless beef sirloin steak||1 Pound, cut into thin strips|
|Mushrooms||8 Ounce, sliced|
|Onion||1 Medium, sliced|
|Water||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Hot cooked rice/Noodles||2 Cup (32 tbs)|
Stir oil and meat in 2 quart casserole until beef is coated.
Cover and microwave until meat is no longer pink, 4 1/2 to 5 minutes.
Remove meat from casserole; reserve meat and juices.
Add mushrooms and onion to meat juices.
Cover and microwave until mushrooms are tender, 5 to 6 minutes.
Shake water and flour in tightly covered jar, stir into mushrooms.
Sprinkle with dry mustard, salt and pepper.
Microwave uncovered to boiling, 30 seconds.
Boil until thickened, 1 minute.
Stir in reserved meat, then sour cream.
Microwave uncovered until hot, about 1 minute.
Serve over rice or noodles.