Cold winter days are best for this warm, hearty, and definitely not lowfat meal. It is quick and easy, though! Serve over noodles, with plenty of bread and salad on the side. Serves four.
Instructions
1. Trim fat off meat and put in freezer until partially frozen.
2. Remove the meat from freezer and slice across the grain into bite-sized strips. Set aside.
3. Combine sour cream and flour in a small bowl. Add water, bouillon granules and pepper. Set aside.
4. Heat butter in a large skillet over medium-high heat and brown half the meat for 2 to 3 minutes, turning occasionally. Remove from skillet.
5. Brown the remaining meat, turning, for 2 to 3 minutes. Remove.
6. Brown the mushrooms, stirring occasionally, until golden. Remove.
7. Drain all but 1 tbsp. of fat from pan. Add onion and garlic and cook, stirring, until softened.
8. Return meat and mushrooms to skillet.
9. Stir flour mixture into skillet. Cook, stirring, until mixture is thick and bubbly. Cook, stirring, one more minute.
10. Serve over noodles. Garnish with chopped parsley or dill, if desired.
Tags: Cook stirring, over noodles, Serve over, Serve over noodles, stirring until
