Beef With Mushroom-Onion Sauce
|Onion||1 Cup (16 tbs), cut into thin strips|
|Small mushrooms||1⁄2 Pound, sliced|
|Beef bouillon cube||1|
|Boiling water||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Sour cream||8 Ounce (1 Container)|
|Beef roast/Beef steak||2 Cup (32 tbs), cut into strips (Use Leftover One)|
|Ground pepper||To Taste|
In a 10-inch skillet, melt 2 tablespoons butter.
Add onion and cover.
Cook gently, stirring occasionally, until golden brown.
Add remaining butter and mushrooms.
Cook briskly but briefly until mushrooms wilt.
Dissolve bouillon cube in boiling water with mustard and paprika.
Add to skillet with sour cream.
Cook over low heat; stir to blend.
Stir in beef and pepper.
Heat gently but thoroughly without boiling.