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Submitted by: Bethi Hendrickson from Danville, PA
Originally shared on the web 05/02/2019

2 T. butter
2 T. olive oil
1/4 c. sweet onion, finely chopped
1-1/2 to 2 lbs. beef round steak, cubed
3/4 c. all-purpose flour, divided
10 c. beef broth
2 T. Worcestershire sauce
1 to 1-1/2 c. sliced mushrooms
1/2 c. carrots, peeled and thinly sliced
1 c. reduced-fat sour cream
4 c. medium egg noodles, uncooked

In a Dutch oven over medium heat, melt butter with olive oil; add onion and cook until golden. In a large bowl, combine beef cubes and 1/2 cup flour; coat well and add to pan. Brown beef on all sides. Reduce heat to low; simmer until beef is cooked through, 15 to 20 minutes. Add beef broth, Worcestershire sauce, mushrooms and carrots. Cook until vegetables are tender. In a small bowl, combine sour cream and remaining flour; stir until smooth and well blended. Add to soup and mix well. Stir in uncooked egg noodles; cook until noodles are tender, about 10 minutes. Makes 10 to 12 servings.