- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Submitted by A.R. Jones
- 8oz dry egg noodles, uncooked (we use No yolks)
- 1lb boneless beef top sirloin steak
- 1/4tsp salt
- 1/4tsp black pepper
- 1Tbsp vegetable oil (we use Wesson)
- 12oz Sliced mushrooms
- 1 Med onion, cut thin in slices, separate rings
- 1/4Cup distilled White Vinegar
- 1 15oz can Tomato Sauce (we use Hunts)
- 1/2Cup Sour Cream (we use Breakstone's)
Cook noodles according to package directions. While noodles cook, cut beef into thin strips; season w/ salt & pepper.
Heat oil in Large Skillet over Med-High Heat for 1 min. Add half of steak; cook approx 3 min (until no pink is left), stirring constantly so as not to burn. Remove meat from skillet and place in medium bowl. Cover & keep warm. Cook remaining steak in same manner.
Add Mushrooms, Onions, and vinegar to warm skillet, mix well. cook approx 5 mins (look for liquid to evaporate). Return steak to skillet (and any juices in the bowl as well). stir in tomato sauce & allow to begin boiling. Reduce heat to LOW and simmer uncovered for 5 mins. Remove from heat
Spoon Sour Cream into a bowl and remove 1/2 cup of tomato sauce mix from skillet. Stir together. Gradually add this sour cream mix back into the skillet, stirring until well blended.
Drain noodles, plate, and top with steak mixture and enjoy!** I try to have some extra sour cream available as well as various cheeses (white in color) for the guys to top this with. It’s always a big hit with my husband’s crew!