Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a plastic bag, combine flour mixture and meat, shake well until all meat is coated. Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize. Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed. Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly. Add sour cream, but do not boil, and completely blend all together. Serve over egg noodles.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Brown beef until no longer pink. Remove beef and keep warm. Add mushrooms, onions and garlic. Cook until tender. Add flour. Add water, lemon juice, vinegar, oxo, salt and pepper. Bring to a boil. Stir in sour cream, beef. Reduce heat and do not boil. Serve over noodles.
Time 20m Yield 2 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside. , In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.
Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. , In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.
Time 1h Yield 4 Number Of Ingredients 12 Steps:
Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned. Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain. Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Time 25m Yield 4 servings Number Of Ingredients 15 Steps:
Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize. Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
