Serves 6
2 pounds medium rare prime rib, sliced and cut into bite size pieces (or 2 pounds sirloin steak, sliced thin against the grain).
2 tablespoons olive oil
1 medium onion, sliced vertically
6 large mushrooms or 12 small mushrooms, sliced
3 cloves garlic, finely chopped
2 tablespoons tomato paste
1 – 14 ounce can beef broth
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
2 tablespoons flour
1 pound egg noodles, cooked according to package directions
Heat olive oil in pan and quick fry onions until crisp tender. Remove and place in bowl. Add mushrooms to pan and fry until tender. Place in bowl with onions. (If using sirloin steak, fry it now and add to bowl with onions and mushrooms)
Add a touch more olive oil and sauté garlic for a minute or two until soft. Add tomato paste to pan and stir to spread it around the whole pan.
Add beef broth and whisk until tomato paste is combined with broth and slightly thickened. Season with salt and pepper and bring to low boil. Mix sour cream and flour together and slowly whisk into pan until combined. Add prime rib, onions and mushrooms and heat through. Serve with 1 pound cooked egg noodles.
