1 T vegetable oil
1 lb. boneless beef sirloin steak strips (or ground beef)
2 t Worcestershire sauce
1 can cream of mushroom soup
1 can beef broth
½ c. sour cream
8 oz bag of whole wheat egg noodles
Heat oil in skillet then add beef, cook until browned, and juices evaporate, stirring often. De-glaze the pan with about 1/4 c of beef broth. Add soup, rest of the broth, water, and Worcestershire sauce. Heat to a boil. Cook over medium heat for 15 minutes, stirring often. Add sour cream by spooning about 1 cup of above mixture into sour cream and mixing with wire wisk - then add sour cream mixture to the sauce (otherwise it tends to be clumpy.) Heat through. Yields 4 servings. Serve on top of cooked egg noodles.
*When the sauce is done, I let it simmer for 15-20 minutes to thicken. I also add Kitchen Bouquet Browning and Seasoning Sauce to darken the sauce.