Friday, September 2, 2016

CLASSIC BEEF STROGANOFF

I received this in an email today and thought I would share it with you.
1 1/2 lbs beef sirloin steak, 1/2-inch thick
ounces fresh mushrooms, sliced (2 1/2 cups)
medium onions, thinly sliced
garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
cups hot cooked egg noodles

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.


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