2 lbs. boneless beef, cut mix into 2 x 1/4 x 1/4 inch strips
2 C. beef broth
1/2 lb. mushrooms, cleaned and sliced
1/2 C. flour
1 t. salt
3 T. butter
1 C. sour cream
3 T. tomato paste
1/8 t. pepper
1 t. Worcestershire sauce
1/3 C. butter
chopped parsley
1/2 C. onion, finely chopped
Wipe beef strips with clean dry cloth. Coat the meat evenly by dropping a few
strips of beef at a time into a plastic bag containing flour, salt, monosodium
glutamate and pepper. Heat 1/3 cup butter in skillet. Brown strips and onion in
butter. Slowly add broth. Cover tightly and simmer 20-25 minutes.
Cook mushrooms in 3 tablespoons butter until tender. Blend sour cream, tomato
paste and Worcestershire sauce. Remove tender strips from heat. Add mushrooms to
meat. Add small amounts of sour cream mixture into meat, stirring well after
each addition. Return to heat until mixture is heated through. Serve over
noodles. Sprinkle with parsley.
