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1.Combine flour and salt in extra large zip lock bag add meat, coat meat well.
2.Melt Butter, add meat and brown quickly on all sides.
3. Add Mushrooms Onions and Garlic cook until Onions are slightly translucent. (3-4 min)
4. Remove Meat from pan. Add in pan 2 tbsp butter to current drippings, add flour and tomato paste blend with spatula evenly.
5. Slowly pour in cold beef broth and cook stiring constantly until mixture thickens and has no lumps
6. Add meat back into pan.
7. Stir in Sour Cream and Sherry.low-Med Heat 2-3min
8. Serve over Egg Noodles.
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