Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Beef chuck steak or roast |
1 tablespoon | Butter or margarine |
½ tablespoon | Salad oil |
⅛ pounds | Mushrooms, sliced |
2 tablespoons | Onion, finely chopped |
¼ teaspoon | Salt |
¼ teaspoon | Worcestershire sauce |
1 dash | Paprika |
1 dash | Pepper |
¼ cup | Sour cream |
\N \N | Chopped parsley, sprinkle |
\N \N | Hot cooked noodles or rice |
Discard bone and fat from meat and cut into thin, bite-size strips.
Heat ½ tb of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden. Lift out and set aside.
Add remaining ½ tb of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil.
Sprinkle with parsley. Serve over noodles or rice.
Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared but not tested by Elizabeth Rodier