1 tablespoon vegetable oil
1 pound beef tenderloin tips or boneless sirloin steak, cut into strips
2 cups (8-ounces) sliced fresh mushrooms
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/8 teaspoon ground black pepper
3/4 cup water
1 MAGGI® Instant Beef Bouillon
1/4 cup light sour cream
Hot cooked rice or wide egg noodles for accompaniment
1 tablespoon sliced green onion for garnish
- Heat vegetable oil in large skillet over medium-high heat; add beef. Cook, stirring occasionally, for 4 to 5 minutes or until no longer pink. Remove from skillet; keep warm.
- Cook mushrooms and onion, stirring occasionally, for 2 minutes or until tender. Stir in flour and pepper. Gradually add water and bouillon; stir until bouillon is dissolved. Bring to a boil; reduce heat to low; Cook, stirring constantly, for 2 minutes. Return beef to skillet and heat through; stir in sour cream. Serve over rice or noodles; garnish with green onion.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.