Preparation:
Cut steak into thin strips. Heat oil in a large skillet. Add meat and cook until evenly browned. Drain fat. Add carrots, celery, beef broth, mushrooms, onion, garlic, vinegar, brown sugar, basil, lemon peel, paprika and pepper and bring to a boil. Cover and simmer over a low flame for 25 minutes or until meat is tender. Blend sour cream and flour together. Add a small amount of the hot meat mixture to the sour cream. Return to skillet. Cook and stir over a low flame until thickened and bubbly. Serve over hot cooked noodles. |
