Beef Stroganoff

Ingredients:

• 1 1/2 lbs of beef sirloin steak, cubed into about .5-1 inch cuts

• 8 oz fresh portabella mushrooms (other mushrooms will also work!)

• 2 medium onions, chopped

• 1 garlic clove finely chopped (or 1/2 teaspoon minced garlic)

• 1/4 cup butter

• 1 1/2 - 2 cups beef broth

• 1/2 teaspoon salt

• 1 teaspoon Worcestershire sauce

• 1/4 cup flour

• 1 1/2 cups sour cream

• 3 cups cooked egg noodles

Instructions

1. Cut the beef across the grain into small .5 - 1 inch cubes

2. In a skillet, melt butter over medium heat

3. Cook mushrooms, onions and garlic in butter over medium heat, stirring occasionally, until onions are tender

4. Remove them from the skillet and put them on a plate or in another bowl

5. Cook the beef in the same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce.

6. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

7. Stir remaining 1/2 cup broth into flour; stir into beef mixture.

   1. It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.

8. Add onion mixture back into the skillet; heat to boiling, stirring constantly. Boil and stir 1 minute.

9. Stir in sour cream and heat until hot (do not boil).

10. When finished, pour over the egg noodles.