Classic Beef Stroganoff

• Meat

  • 1 1/2 lb Beef sirloin, steak

• Produce

  • 1 clove Garlic
  • 8 oz Mushrooms
  • 2 Onions, medium

• Canned Goods

  • 1 1/2 cup Beef broth

• Condiments

  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 3 cups Egg noodles, hot cooked

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Margarine or butter
  • 1 1/2 cup Sour cream

Found on cdkitchen.com

Directions

• Slice the beef into 1-inch strips and set aside. Heat the butter in a large skillet over medium heat. Add the mushrooms, onions, and garlic and cook, stirring as needed, until the onions are soft. Remove the vegetables from the skillet with a slotted spoon and set aside. Add the beef to the butter in the skillet and cook, stirring constantly, until brown on all sides. Stir one cup of the broth into the skillet along with the salt and Worcestershire sauce. Bring to a boil then reduce the heat to a simmer and cook for 15 minutes. Combine the remaining broth with the flour, whisking the mixture until smooth. Stir this into the beef mixture in the skillet and mix well. Add the cooked vegetables to the skillet and bring it all to a boil, stirring constantly for 1-2 minutes or until the sauce is thickened. Reduce the heat to low. Stir in the sour cream and cook until just heated through. Do not let it boil or the sour cream will curdle. Serve the beef stroganoff over the cooked noodles.

Nutrition