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1
Mix flour, salt, lemon pepper, and celery seed in bowl.
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2
Add cubed meat and knead meat into flour mixture.
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3
Heat corn oil and one tbsp butter in a skillet over medium heat.
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4
Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
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5
When meat is almost brown on remaining side, pour chopped onions over meat.
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6
Cover five minutes, then mix with a wooden spoon.
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7
Add one cup beef (or chicken) bouillon and soy sauce to meat.
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8
Simmer 15 minutes on low heat, stirring occasionally.
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9
Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
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10
Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
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11
Stir occasionally.
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12
Don't be in a hurry, as cooking time affects the tenderness of the meat.
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13
When done, the meat should be covered with a thick, brown gravy.
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14
Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
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15
Heat to simmer.
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16
Add fresh, sliced mushrooms and simmer five minutes.
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17
Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
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18
Add mushroom soup to steamed mushrooms.
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19
Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
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20
Finally, fold the meat mixture into the mushroom mixture.
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21
Simmer an additional 5 minutes, stirring occasionally.
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22
Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
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23
Enjoy!
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24
(Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).
