Prep : 15 minutes Cook : 40 minutes Makes 6 servings
1/2 pound boneless beef sirloin steak or beef tenderloin , cut into thin strips
1/2 cup chopped onion
1 tablespoon butter
2 cups water
1-1/2 cups milk
1/4 cup tomato paste
2 teaspoons beef bouillon granules
1 can (8 ounces) mushroom stems and pieces , drained
1 teaspoon salt
1/8 teaspoon pepper
1 can (12 ounces) evaporated milk
1/3 cup all purpose flour
2 cups cooked wide egg noodles
1/2 cup sour cream
1 . In a 3-quart saucepan , cook beef and onion in butter over medium heat until meat is browned . Stir in the water , milk , tomato paste and bouillon . Add mushrooms , salt and pepper ; bring to a boil . Reduce heat ; cover and simmer for 20 to 30 minutes or until meat is tender .
2 . Combine evaporated milk and flour until smooth . Gradually add to soup . Bring to a boil ; cook and stir 2 minutes until thickened . Add noodles ; cook until heated through . Remove from the heat ; stir in sour cream .
