COURTESY OF TERRI BARR

Serves 4

INGRÉDIENTS

• 1 pound Highland tenderloin or sirloin steak
• 2 tablespoons all-purpose flour
• 8 oz dairy sour cream (I do not recommend using Light Sour Cream)
• 2 teaspoons instant beef bouillon granules
• ½ cup water
• 2 tablespoons margarine or butter
• 1 ½ cups sliced fresh mushrooms
• ½ cup chopped onion
• 1 clove garlic, minced
• ¼ teaspoon fresh ground pepper

PRÉPARATION

Use partially frozen Highland beef as it’s easier to cut into strips.  Thinly slice across the grain into bite-size strips. 

Combine flour and sour cream, stir in bouillon granules, water and pepper.  Set aside. 

In a large skillet over high heat, cook and stir half of the meat in margarine or butter until just done (strips of meat should still be a little pink in the middle).  Remove from skillet and add remaining meat, garlic, onion and mushrooms.  Cook until meat is done, and onion is tender and return the remaining meat to the skillet.  Add sour cream mixture, cook and stir over medium heat until it bubbles for 1 minute.  Serve over hot cooked noodles.