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1
Slice the beef very thin, about 1/4 inch thickness.
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2
Set aside.
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3
In a large resealable bag place flour, 1 teaspoon salt and 1/2 teaspoon pepper.
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4
Seal the bag and shake to mix.
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5
Preheat a large skillet on medium to medium-high heat and add a couple tablespoons of oil.
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6
Sprinkle the meat with a little salt and pepper.
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7
Place some of the meat into the flour bag and seal it.
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8
Shake until the pieces are all well coated with flour.
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9
Using tongs to shake off the excess flour, place the meat into the oil without crowding the pan.
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10
This will take several batches.
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11
Cook for 1 2 minutes on each side then remove meat from the pan and set aside to a tin foil covered plate
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12
Repeat until all the meat is cooked, adding oil as needed to keep a thin layer in the bottom of the pan.
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13
There will be lots of yummy bits on the bottom of the pan along with leftover flour from the meat.
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14
This is good because it will help thicken the sauce.
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15
In a large stockpot bring water to a boil and cook the pasta as directed on bag while making the sauce.
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16
For the sauce: Add enough oil (1 2 tablespoons) and heat it over medium heat.
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17
Add the onions and saute until soft, about 3 5 minutes.
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18
Make sure to scrape up the bits on the bottom of the pan as you stir the onions.
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19
Add the beef broth and butter and bring to a simmer.
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20
Add the cream of mushroom soup, stirring to combine.
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21
Add the sour cream and stir until completely combined.
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22
Salt and pepper to taste if needed.
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23
Add the meat back to the sauce and stir until all the meat is coated with the sauce.
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24
Dont leave it on the heat for more than a minute or two or the meat wont be tender.
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25
Serve over the cooked noodles.
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26
Enjoy!
