1.8 cups beef broth 50% organic swanson® (Regular, Less Sodium or Certified )
6 servings extra wide egg noodles hot cooked
0.1 teaspoon parsley flakes dried
0.5 cup cooking wine dry red
3 tablespoons flour all-purpose
0.3 teaspoon garlic minced
3 cups cut-up mushrooms white (, shiitake, portobello)
2 tablespoons onions chopped
1 cup cup heavy whipping cream sour
1.5 pounds top round steak boneless cut into strips
1 tablespoon vegetable oil
Equipment
bowl
frying pan
Directions
Heat the oil in a 12-inch skillet over medium-high heat.
Add the beef and cook in batches until it's well browned, stirring often.
Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender.
Remove the beef mixture from the skillet. Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to medium.
Stir the sour cream and flour in a small bowl.
Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef mixture to the skillet and cook until hot.
Serve over the noodles with the black pepper, if desired.
