Cajun Stroganoff with Egg Noodles

• 1 lb. Sirloin Steak, thinly sliced (or 1 lb. Ground Chuck)
• 1 Medium Onion, cut in half and thinly sliced
• 1/2 cup Fresh Mushrooms, thinly sliced (optional)
• 1/4 cup Butter, melted
• 1 Clove Garlic, crushed
• 1 tsp. Cajun Spice Blend
• 2 tbsp. Tomato Paste
• 2 tbsp. Brown Sugar
• 2 tbsp.Yellow Mustard
• 3 tbsp. Worcestershire Sauce
• 1/4 cup Water
• 2 cups Sour Cream

In medium bowl, blend butter, garlic, Cajun spice, tomato paste, brown sugar, mustard, and Worcestershire sauce with a whisk until smooth. Mix in water. Set aside.

In Nordic Ware Square Meal Pan, brown beef with onion. Drain. Add sauce to beef-onion mix and simmer on low, stirring until thickened. Remove from heat and let cool bout 3 minutes. Gently fold in sour cream until blended and rewarm if needed. Note: Be sure sauce is not bubbling or sour cream will curdle. Serve over egg noodles, rice or spaetzle. Makes 4 servings.