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8 Servings2 pounds boneless beef sirloin, cut in thin slices 1/2 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup CRISCO Shortening 1 can (4 ounces) mushroom stems and pieces 1 can (10-1/2 ounces) condensed beef broth (undiluted) 1 can (10-1/2 ounces) condensed onion soup (undiluted) 1 cup dairy sour cream 5 drops Tabasco Buttered noodles Coat meat strips evenly with a mixture of flour, salt, and pepper. Melt Crisco in a large heavy skillet over medium heat. Add meat strips and brown evenly on all sides. Drain mushrooms, reserving liquid. Add mushroom liquid, beef broth, and onion soup to meat. Cook, stirring constantly, until mixture boils. Reduce heat, cover, and simmer for 20 minutes or until meat is tender. Stir in mushrooms; heat. Remove skillet from heat. Combine sour cream and Tabasco, and add in small amounts to the meat in skillet, mixing well. Return to heat; cook and stir over low heat until hot. Serve with buttered noodles. |
