Ingredients:
6 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1 pound boneless beef sirloin, thinly sliced
3 tablespoons vegetable oil, divided
2 cups (6 ounces) sliced fresh mushrooms
1 small onion, sliced
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 MAGGI Beef Flavor Bouillon Cubes
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
Hot cooked rice or noodles (optional)
Directions:
COMBINE 3 tablespoons flour and salt in plastic bag. Add beef; shake to coat with flour. Heat 2 tablespoons oil in large skillet over medium-high heat. Add beef; cook, stirring constantly, for 5 to 6 minutes or until beef is no longer pink. Remove from skillet; keep warm.
HEAT remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and bouillon; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in beef.
REMOVE from heat; stir in sour cream, mustard, parsley and pepper. Serve over rice or noodles.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
