The trick of the dish is in its creamy sauce the beef soaks in!
1 (16 oz.) package
2 tbsp., softened
2, finely chopped
2 cloves, minced
1 (8 oz.) package, sliced thinly
Beef loin steak
1 lb., cut into strips
1 (14 oz.) can
2 tbsp., or as needed
1 (8 oz.) can
- Add water to a large pot and bring it to a boil. Add noodles to the pot and let them cook for 5 to 7 minutes or until al dente, then drain.
- Heat butter in a large saucepan and let it melt over a medium-high heat. Add onions and garlic, stir well, and cook until tender.
- Stir in mushrooms and cook for 2 more minutes.
- Put the strips of the steak in the saucepan and cook for 1 more minute.
- Add consommé, Burgundy wine, and lemon juice and bring the mixture to a boil.
- Prepare a small bowl, add flour and cold water, and mix them until smooth.
- Reduce the heat to low and slowly pout the flour mixture into the saucepan stirring all the time.
- Stirring quickly, return the mixture to the boil and cook until the sauce becomes smooth and thick.
- Cover and cook for 5 more minutes stirring from time to time.
- Remove the sauce from heat, let it cool, and gradually add sour cream, stirring.
- Serve the sauce over the egg noodles.
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