Beef Stroganoff

By Moose

Ingredients

• 1/2 (1 lb) package Anthony's Wide Egg Noodles
• 1/4 cup margarine or butter
• 1 (1 lb) sirloin steak, cut into thin strips
• 2 cups (8 ounces) sliced fresh mushrooms
• 1 medium onion, sliced
• 2 tbsp flour
• 1 cup water
• 3 tbsp beef-flavor instant bouillon
• 1/2 cup sour cream
• Chopped parsley, optional

Preparation

Step 1

Cook noodles as package directs; drain. In large skillet, over medium high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through. (do not boil). Serve with hot noodles. Garnish with parsley if desired.