- 16 ounces egg noodles
- 6 cube steaks cut into cubes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 tablespoons canola oil, divided
- 2 cups mushrooms, chopped
- 1 small onion, chopped
- 1 cup chicken or beef broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Cook noodles according to package directions. Sprinkle each cube steak with garlic powder, onion powder, salt and pepper. Heat 1tablespoon oil over medium high heat in a skillet. Cook cubes of steak in skillet and brown each side. Remove and set aside browned meat.
Heat remaining 2 tablespoons of oil; add chopped mushrooms and onions. Season with salt and pepper. Stirring frequently, cook for 4-5 minutes. Add chicken or beef broth and bring liquid to a boil. Lower heat to allow liquid to evaporate and reduce, then remove pan from stove. Add in and stir sour cream and Dijon. Add the browned cube steak back to the pan and warm through. Serve over egg noodles. Garnish with parsley.
Sponsor: UT Beef Council
