Steak Stroganoff with Parslied Noodles- General Recipes

Steak Stroganoff with Parslied Noodles 1 medium Onion, thinly sliced and separated into rings 1 Tablespoon Vegetable Oil 1/4 cup Flour 1 teaspoon Salt 4 (4 ounce each) Cubed Steaks 1/4 cup Vegetable Oil 1 (4 ounce) can Mushroom Stems and pieces, undrained

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    Default Steak Stroganoff with Parslied Noodles

    Steak Stroganoff with Parslied Noodles

    1 medium Onion, thinly sliced and separated into rings
    1 Tablespoon Vegetable Oil

    1/4 cup Flour
    1 teaspoon Salt
    4 (4 ounce each) Cubed Steaks
    1/4 cup Vegetable Oil
    1 (4 ounce) can Mushroom Stems and pieces, undrained
    1/2 cup Sour Cream

    4 cups Water
    2 teaspoons Salt
    4 ounces wide Egg Noodles
    1 Tablespoon Butter
    1 teaspoon dried Parsley Flakes


    Saute sliced onion in 1 Tablespoon oil in a large skillet. Remove onion, and set aside.
    Combine flour and salt in a shallow dish or pan; dredge steaks in the flour mixture making sure they are covered on both sides. Heat 1/4 cup oil in the skillet and add the coated steaks. Cover and cook over medium heat for 4 minutes on each side or until done. Remove steaks and keep warm. Add the onion, mushrooms, and sour cream to the pan droppings in the skillet; cook until thoroughly heated (do not boil).
    Combine water and salt in a pan; bring to a rapid boil. Add noodles, and boil for 7 to 9 minutes, stirring occasionally; drain. Combine noodles, butter and parsley.
    Plate the noodles on a serving dish or on 4 individual dinner dishes. Arrange steaks on top of noodles and spoon sauce over the top of the steak.

    Enjoy! Thanks; Virginia

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