This recipe is simple and tasty to qualify as the kids' school lunch.
Ingredients (for 4 servings) :-
1 bag (1lb) of dried egg noodles
1/2 lb of beef flank, sliced into 1 inch strips
2 tsp of steak seasoning
1 tbsp of soy sauce or worcestershire sauce
1 tsp of cornstarch
1 shallot, chopped
2 cloves of garlic, chopped
2 tbsps of olive oil
1 can (16 oz) of beef stock
1 cup of heavy cream
1/2 cup of sour cream
1. Marinate beef with steak seasoning, soy sauce ( or worcestershire) and cornstarch for 30 minutes.
2. Cook egg noodles according to package instructions until al dente. Set aside.
3. Heat a medium saucepan over medium heat, then add shallots and garlic. Stir fry until fragrant. Add in beef and stir until cooked, about 2 minutes. Dish out and set aside. (Sliced button mushrooms maybe added at this point, but since I ran out, I just omitted it this time).
4. Add stock and heavy cream to the pan. Let sauce comes to a slight boil. Turn down heat to simmer before adding the beef and egg noodles to the sauce. Stir in sour cream and mix well. Garnish with green onions if desired.