BEEF STROGANHOF
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
· 1 ½ cups broth/stock
· ½ teaspoon salt
· 1 teaspoon Worcestershire sauce
· ¼ cup all-purpose flour
· 1 ½ cups sour cream
· 3 cups hot cooked egg noodles
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. (Be sure to scrape all those delicious bits from bottom of pan.)
· Stir remaining 1/2 cup broth into flour (mix well); stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute.
· Reduce heat to low.
· Stir in sour cream until fully incorporated.
· Serve over noodles.
ENJOY!!!
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