1. Cut meat into strips 2" wide. Dredge meat in flour and brown in oil. 2. Push meat to one side of the pan and add onions. Cook until soft. 3. Add mushrooms, 1/2 cup bouillon, lemon juice, salt, pepper and dry mustard. Bring to simmer. 4. Cover pan and cook over low heat 45-60 minutes, or until beef is tender. 5. Blend 2 Tbsp flour with the remaining 1/2 cup of bouillon. Add to pan and cook until thickened. 6. Remove from heat and stir in sour cream. 7. Serve over egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
