|
Classic Beef Stroganoff
|
1 1/2 lbs. |
Beef sirloin
steak,1/2 inch thick |
|
8 oz. |
Fresh mushrooms, sliced (2 1/2 cups) |
|
2 |
Medium onions, thinly sliced |
|
1 |
Garlic clove, finely chopped |
|
1/4 c. |
Butter or margarine |
|
1 1/2 c. |
Beef broth |
|
1/2 t. |
Salt |
|
1 t. |
Worcestershire sauce |
|
1/4 c. |
Gold Medal all-purpose flour |
|
1 1/2 c. |
Sour cream |
|
3 c. |
Hot cooked egg noodles |
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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.
Makes 6 servings
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