This recipe originally came from the cook book that came with my Mom's first microwave. It was entirely a microwave meal until I converted it for stove top cooking. This is an easy meal that makes great leftovers. If you're staying away from processed foods, this might not be the best recipe for you. However, you could easily substitute the Cream of Mushroom Soup for a Bechamel with mushrooms.
This recipe is designed to make 4 servings because it makes AWESOME leftovers.
Rating: 4 Stars
Ingredients
1 package extra wide egg noodles
1/2 tablespoon oil
1/2 onion, diced
2 cloves garlic, minced
1 lb steak, sliced thinly
1 tablespoon flour
1 can Cream of Mushroom Soup
4-5 tablespoons tomato paste
2 tablespoons water
1 8oz container Sour Cream
Directions
Cook the noodles as directed on the package.
Heat the oil in a large saute pan. Add the onions and garlic, saute until translucent or about 3 minutes. Place the steak on a cutting board, cover with wax paper, and beat with a meat hammer or can of beans a couple times. Toss meat with flour. Add to onions and saute, tossing frequently, until cooked through, about 5 minutes. Add Soup, tomato paste, and water. Mix well. Allow mixture to heat thoroughly. Remove from heat and stir in sour cream. Serve over egg noodles.
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