<!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->Beef Stroganoff
Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic!
Prep Time 20 Minutes
Total Time 38 Minutes
Makes 6 servings
1 1/2 pounds beef sirloin steak, 1/2 inch thick different cut
16 ounces fresh mushrooms, sliced (2 1/2 cups)
1.5 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Makes 6 servings
Success
Beef is easier to cut when it has been partially frozen for about .5-1 hour first.
