Ingredients:
- 3 tbls butter
- 1 tbls olive oil
- 14 oz sliced sirloin
- 1/4 cup flour
- 1/2 tsp pepper, 1/4 salt
- 1 medium onion, chopped
- 12 oz mushroom caps, sliced
- 1/4 cup Merlot wine
- 1 cup sour cream
- 1 can Campbell tomato soup
- 1 tbls Worcestershier sauce
- 1/4 tsp Arizona Gunslinger Jalapeno Sauce
- 7.5 oz egg noodles
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Directions:
- sliced beef into bowl
- flour, salt, pepper, toss in beef
- beef in skillet with butter and oil. Cook to brown
- add onions, to transparent
- add mushrooms, to limp
- add wine, to a bit more
- mix sour cream, soup, Worcestershier and Jalapeno
- add sauce into skillet, heat to boil
- simmer for 90 minutes
- cook egg noddles
- drain, serve on plates
- stroganoff over the noodles
- serve with a glass of Merlot
- DONE
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