- This topic has 1 reply, 1 voice, and was last updated May 6, 2009 at 7:19 pm by .
- May 6, 2009 at 7:19 pm #273129
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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