- 1-1/2 to 2 lbs sirloin tip pan steak (you can also use beef stew meat cooked in a crock pot on high 4-5 hours)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces butter
- 2 TBSP yellow onions, diced
- 4 TBSP all-purpose flour (or 2 TBSP cornstarch and 2 TBSP flour)
- 1 (10.5 ounce) can condensed beef broth (or 1 beef bullion cube disolved in 1-1/4 cups of boiling water)
- 1 TSP prepared mustard
- 1 TBSP Worchestershite sauce
- 1 (6 ounce) can sliced mushrooms, drained
- 1/3 cup sour cream
- 1/3 cup cream cheese
- 1/3 cup white wine (optional)
- salt and pepper to taste
Trim fat and cube sirloin pan steak (or cut into 2" long slices).
In a large skillet over medium heat, melt the butter and brown the beef strips about 4 minutes.
Push to right side of the pan.
Add the onions and cook slowly for 3 to 5 minutes.
Push to right side of the pan with the meat.
Stir the flour into the juices on the empty side of the pan.
Pour in beef broth (either canned or use buillion as directed above) and bring to a boil, stirring constantly.
Lower the heat and stir in mustard and Worchestershire sauce.
Cover and simmer for 30 minutes.
Stir in the mushrooms, sour cream, cream cheese and white wine.
Heat briefly then salt and pepper to taste.
Toss or pour over broad (large) egg noodles.
OTHER NOTES OF INTEREST
For another tasty treat, add 1/3 can of peas to the mixture and pour over biscuits that have been cut in 1/2 (a beef ala king type meal).
A great way to add flavor to your meat is to marinate it in 1 cup of red wine for 2-4 hours prior to cooking. You can also cook beef stew meat in a crock pot with 4 cups of water and 1/2 cup of red wine for 4-5 hours.