recipe friday



2 T butter

12 oz sliced mushrooms
2 medium onions, sliced
1 clove garlic, minced

1 lb beef boneless sirloin
2 T butter

½ C water
1 tsp instant beef bouillon
1 tsp salt
 ¼ tsp pepper

1 C sour cream
½ tsp prepared yellow mustard

1 T fresh parsley, chopped (optional)

Hot Cooked Egg Noodles


Heat 2 T butter in 10” skillet until melted 
Add mushrooms, onion, and garlic. 
Cover and simmer, stirring occasionally until onions are tender, 5 to 10 minutes
Remove vegetables and any liquid from skillet

Cut beef into 1” cubes. (For ease in cutting, partially freeze)
Cook beef in 2 T butter in same skillet over medium heat until brown, 5 minutes

Add water, bouillon, salt and pepper
Heat to boil, reduce heat, cover and simmer 5 minutes

Add vegetable mixture
Heat to boiling, reduce heat

Stir in sour cream and mustard
Heat until just hot

Garnish with parsley and serve over wide egg noodles