Boil a pot of water (enough to cover bag of noodles when put in). Add salt and a touch of olive oil to the water. Move onto the prep. Cut up the beef into small bite size cubes and set aside (remove any large fat and connective tissue and discard). Dice up the onion into 1/4 inch size pieces and slice the mushrooms if whole (you can use already sliced). For the garlic, you can either mince yourself or use jarred garlic, your choice.
Once water comes to a boil, put noodles in for 6-8 minutes until soft. Drain and put back in the empty pot for later. Put 2 tbsp olive oil in large pan and cook both the onion and mushrooms until starting to get soft. Add beef to the pan and stir up. Now you add the HARD TARGET Steak and Beef Rub and one of the beef bullion cubes (crushed) and stir up. Cover and let simmer at a medium to low temp stirring occasionally. After about twenty minutes add the garlic and check the flavor and tenderness of the meat, this is where you use your own “taste bud” judgement. Add more HARD TARGET as needed and add the second beef bullion cube if you want strong beef flavor. The tenderness of the meat is going to be a little firm. The longer you let simmer, the softer the beef. Be careful not to let all the liquid cook out (you can add some water if needed).
Now you’re ready to put it all together. Take the pan with the meat mixture and dump into the big pot. Mix with the noodles. Now scoop the sour cream into the pot starting with 8oz first. Taste and add more as needed. Once all is mixed thoroughly, call in the troops and chow down! I hope you enjoy this recipe as much as I did.
From our Mess Hall to yours… OOH-RAH!!!
