Friday, February 3, 2012


1 lb lean round steak*, trimmed of fat
4 tbsp butter, divided
1 can (10-oz) mushroom pieces, drained
1 cup chopped onion
1 1/2 cups chili sauce
2 tbsp flour
1/2 cup cold water
1 pkg (9 to 10-oz) frozen green beans, cooked until crisp-tender and drained
3 cups dry noodles, cooked and drained
1 tbsp butter tossed with the hot noodles

Cut steak into thin strips. 

Heat 3 tablespoons of the butter in a large skillet set over medium heat.  Add the mushrooms and onion; saute until tender (a couple of minutes).  Using a slotted spoon remove from the skillet; set aside.

Add the other tablespoon of butter to the skillet and add the steak; saute 5 to 7 minutes until browned on both sides.  Add the chili sauce and simmer for 10-12 minutes until the meat is tender.

Blend the flour and cold water together and stir into the skillet.  Cook, stirring constantly, until the mixture begins to boil; about 5 minutes.  Reduce the heat and return the mushrooms and onions to skillet.  Add the green beans and mix well to blend.  Heat to a hot serving temperature but do not allow to boil.

To serve, place the steak mixture over the hot buttered noodles.

Yield: 6 servings

*Skinless boneless chicken breast may be substituted for the round steak if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.