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Place meat in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips. Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside. Melt butter in large skillet on medium-high heat. Add 1/2 of the meat; cook and stir until tender. Remove. Add remaining meat and vegetables. Cook and stir until meat is done and onion is tender. Return all meat to skillet. Reduce heat to medium. Add sour cream mixture; stir constantly until bubbly. Continue cooking 1 minute. Serve over hot noodles. .
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue