Ingredients
3/4
lb. boneless beef round steak, cut into 3 x1/4-inch strips
1
cup sliced fresh mushrooms
1
cup sliced onions
1/2
cup water
1/3
cup dry white wine or beef broth
3
tablespoons tomato juice
1
teaspoon beef-flavor instant bouillon
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon dried rosemary leaves
1/8
teaspoon pepper
10
oz. (6 cups) uncooked wide egg noodles
2
tablespoons all-purpose flour
3/4
cup buttermilk
2
tablespoons chopped fresh parsley
Preparation
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef, mushrooms and onions. Cook until beef is lightly browned; drain if necessary.
Stir in water, wine, tomato juice, bouillon, salt, thyme, rosemary and pepper. Reduce heat to low; cover and simmer 45 minutes or until meat is tender, stirring occasionally.
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
In small bowl, combine flour and 1/4 cup of the buttermilk; beat with wire whisk until smooth. Stir in remaining 1/2 cup buttermilk. Stir into beef mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve mixture over noodles. Sprinkle with parsley.
