Ingredients
1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips1/2 cup chopped onion1 tablespoon butter2 cups water1-1/2 cups 2% milk1/4 cup tomato paste2 teaspoons beef bouillon granules1 can (8 ounces) mushroom stems and pieces, drained1 teaspoon salt1/8 teaspoon pepper1 can (12 ounces) evaporated milk1/3 cup all-purpose flour2 cups cooked wide egg noodles1/2 cup sour creamMinced fresh thyme, optional
Preparation
In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is almost cooked through. Stir in water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil.
Combine evaporated milk and flour until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add noodles; cook until heated through. Remove from heat; top each serving with sour cream. If desired, garnish with fresh thyme.
