Beef Stroganoff

 Beef Stroganoff

Ingredients

• 1 ½ pounds beef sirloin steak, 1/2 inch thick 

• 8 ounces fresh mushrooms, sliced (2 1/2 cups)

• 2 medium onions, thinly sliced 

• 1 garlic clove, finely chopped

• ¼ cup butter or margarine

• 1 ½ cups beef flavored broth (from 32-ounce carton) 

• ½ teaspoon salt

• 1 teaspoon Worcestershire sauce

• ¼ cup all-purpose flour

• 1 ½ cups sour cream 

• 3 cups hot cooked egg noodles

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Directions

• Cut beef across grain into about 1 1/2x1/2-inch strips.

• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

• 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.

• 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.