Our friend Cyndy is arriving from Spokane tonight for a short visit - she and Carole are going on an 8 day Mexican Cruise this Saturday. In honor of her arrival, here's a great recipe she developed as a contest entry. I've made it many times, always to rave reviews.
2 to 2 1/2 lbs. round steak, cut into 2" long, thin (8 to the inch) strips. (For easiest slicing, freeze meat, then let it sit out 15 minutes before slicing. Your hands will get a little cold, but the slicing will be much, much easier.)
1 onion, diced (or substitute 1 tsp onion powder)
1 clove garlic, diced (or substitute 1 tsp garlic powder)
1/2 cup soy sauce (regular or low-sodium)
1 tbsp. Worchestershire sauce
1 cup sour cream (do not use non-fat or light sour cream!)
2 tbsp corn starch, mixed in 1/2 cup water
1 beef bouillon cube
- Brown onions and garlic in small amount of oil, and remove from pan.
- On high heat, stir-fry meat strips, then add garlic and onion mix (or powders). Reduce heat to low-medium.
- Stir in soy sauce, worchestshire sauce, and bouillon, then add sour cream.
- Stir in corn starch mix, bring to simmer, and simmer 5 minutes.
OPTION: Add 1/2 to 2/3 cup sliced mushrooms just before
simmering. The Worchestershire sauce can be omitted if
desired.
Serve over cooked rice or egg noodles. Serves 4-6.
