½cupyellow onionchopped; (or 1 cup of sliced onions)
1cupsliced mushrooms (optional)
2cupsbeef broth
1pkg.Lipton's beefy onion soup mix
2tablespoonsground dry yellow mustard
¾cupsour cream
2 tablespoonscorn starch
½cupwater
white vinegar (optional)
1lb.egg noodles
salt to taste
black pepper to taste
Instructions
Slice sirloin into thin strips against the grain; season with salt and pepper
2 lbs. sirloin, salt to taste, black pepper to taste
In a large skillet and on medium heat, heat oil and add beef strips; cook till the meat is lightly browned and transfer to a plate. (You may have to do this in two batches)
2 tablespoons olive oil
Add sliced onions and mushrooms to the same pan you browned the meat; saute 5 minutes or until onions are translucent
½ cup yellow onion, 1 cup sliced mushrooms (optional)
Add beef broth, onion soup mix and ground mustard to pan; combine well, then add sour cream; mix that in real good
If you want a thicker sauce, do this: In a separate cup, mix warm water and corn starch togehter till smooth; pour this into the skillet; turn the heat up to medium high to activate the cornstarch slurry; then reduce the heat to low
½ cup water, 2 tablespoons corn starch
Add browned beef strips to pan; combine and cook on low until beef is tender (about 20-25 minutes on medium heat, covered); taste for seasonings. If you want it tangier, add white vinegar
white vinegar (optional)
Serve over prepared egg noodles
1 lb. egg noodles
Notes
Sliced mushrooms give this dish another level of savory flavor! Saute mushrooms and onions together, then continue recipe as directed.If you want a more tangy sauce, add a little white vinegar at the end