1 lb. beef tenderloin steak or sirloin steak
2 T flour
8 oz. carton sour cream
2 t beef base
2 T butter
1 1/2 C sliced fresh mushrooms
1 chopped onion
1 minced, clove garlic
2 C hot cooked noodles
Thinly slice steak into strips. Combine flour and sour cream. Stir in beef base, 1/2 C water, and 1/4 t pepper. Set aside In large skillet saute beef in butter until done add mushrooms, onion, garlic and surte until onion is tender. Add sourcream mixture and cook and stir until bubbly. Cook and stir 1 minute more. Serve over noodles. Serves 4.
3 - 4 lb. Roast
Season with Mrs. Dash
4 C liquid (water or beef broth)
Cook above in crockpot all day.
Remove meat from broth when done. Pour broth into large saucepan. Add additional liquid to cook noodles in. I use water and add beef base for additional seasoning. Bring to a boil, then add one package of R&F Kluskie wide noodles. Boil for 10-12 minutes, stirring noodles often. Serve.
1-2 lbs stewing beef
1 medium onion
3-4 medium potatoes
1-2 cups baby carrots
1 can green beans, drained
Bay leaf
Cut stew meat into bite size pieces. Brown in 1 T of oil. Salt and pepper beef to taste. While beef is browning, chop onion. Set aside. Sprinkle 1/4 to 1/3 cup of flour over the beef and stir to coat. Brown for 1-2 minutes more. Slowly add 6 cups of water while stirring. Add onion and bay leaf and simmer for an hour. Chop baby carrots into bite size pieces and add to broth. Peel potatoes and chop into bite size pieces. Add to broth. Simmer stew until vegetables are tender. Add green beans and simmer 15 minutes more. If stew is not desired thickness, thicken with flour and water mixture. For added color, stir in 1 tsp of beef base. Serve with bisquits or homemade bread.