Ingredients

• 1 , 16 ounce
• 2 tablespoons butter , softened
• 2 onions , finely chopped
• 2 cloves garlic , minced
• 1 , 8 ounce
• 1 pound beef loin steak , cut into thin strips
• 1 , 14 ounce
• 0.25 cups Burgundy wine , Optional
• 3 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water , or as needed
• 1 , 8 ounce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
3. 3 In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Nutrition per serving