This ended up being awesome, I served it with warm dinner rolls. I looked around at the other reviews and this is what I did: I used a full can of Beef Broth, just 1 can of Cream of Mushroom soup, 2 full jars of sliced mushrooms (the little glass ones), I added a generous sprinkle of Paprika, A Tablespoon of Worshechire, Half of a small white onion finely chopped, 1 Beef Boullion Cube, I used only 1/2 a cup of Sour Cream, I dropped the garlic powder from a Tablespoon to only a Teaspoon – It needed to simmer about 20 minutes – not ten minutes and then put it over broad egg noodles.
It was SOOOOO good. I had to tweak the recipe a lot to get the flavor I wanted though.
8 Servings
INGREDIENTS
- 1 1/2 lb boneless beef sirloin steak
- 2 teaspoons canola oil
- 1 cup chopped onion (1 large)
- 1 teaspoon finely chopped garlic
- 2 cups Progresso™ beef flavored broth (from 32-oz carton)
- 4 teaspoons Worcestershire sauce
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Gold Medal™ all-purpose flour
- 1 jar (4.5 oz) Green Giant™ sliced mushrooms, drained
- 1 tablespoon ketchup
- 1 cup reduced-fat sour cream
- 6 cups hot cooked medium egg noodles
HOW TO MAKE:
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