1. Tenderize beef with a mallet and cut into thin strips, two or three inches long. Sprinkle beef strips with Montreal Stake Seasoning. 2. . Heat oil in a large skillet. Add onion and butter, and saute on medium heat until onions are tinder. 3. Add seasoned beef, white balsamic vinegar, garlic powder, and thyme, and stir well. Cook about 15 minuets on medium heat until beef is thoroughly cooked, stirring often. 4. Add onion soup, hot sauce, and mustard. Stir until thoroughly mixed. 5. Prepare noodles and drain. Serve noodles on plates topped with beef mixture. 6. NOTE: You can add salt & pepper to taste if desired. The onion soup mix makes it pretty salty already. If you like a thinner sauce you can add a little water while cooking. 7. 1 lb. top round beef stake. 8. 3 tbs. olive oil. 9. 1 tbs. butter. 10. 1/2 medium onion (diced). 11. 1 teaspoons Montreal Stake Seasoning. 12. 1 tbs. white balsamic vinegar. 13. 1 teaspoons garlic powder. 14. 1 teaspoons dried thyme. 15. 1 teaspoons hot sauce (like Texas Pete). 16. 1 teaspoons prepared mustard. 17. 2 - 10.5 oz.cans of mushroom soup. 18. 1 envelope of Lipton Onion Soup Mix. 19. 16 oz. package of wide egg noodles. ---------------------------------------------------------------------------
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