Classic Beef Stroganoff

Beef Stroganoff with Egg Noodles

1 1/2 pounds beef sirloin steak, sliced 1/2 inch thick strips
2 1/2 cups (8 oz) fresh mushrooms, sliced
1 large yellow onion, thinly sliced
1 garlic clove, finely chopped
1/4 cup unsalted butter
1 1/2 cups beef broth
1/2 tsp salt
1 tsp Worcestershire sauce
1/2 cup all-purpose flour, divided
1 1/2 cups sour cream
3 cups cooked egg noodles, hot

3-Step Beef Stroganoff_sml

1. Cut beef across grain into 1/2-inch strips about 1 1/2-inches long
2. Cook onions and garlic and mushrooms in butter over medium heat, stirring occasionally, until onions are tender; remove from skillet to a bowl
3. Place 1/4 cup of the flour in a freezer bag or bowl. Add the beef strips and shake or stir to coat thoroughly
4. Shake off excess flour and lightly brown all sides of the beef in same skillet
5. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes
6. Meanwhile, bring a large pot of salted water to a boil to cook the noodles
7. Combine the reserved 1/2 cup broth into the flour; and then stir into the beef mixture
8. Add the onion-mushroom mixture; heat to boiling, stirring constantly for 1 minute
9. Stir in the sour cream; and heat until hot (do not boil). Reduce to low heat
10. Meanwhile, cook the noodles according to directions. Drain, place on plates, top with the beef stroganoff

Lea chops veggies for meatloaf This is an old time favorite recipe that I learned in Home Economics class in Junior High School. This recipe has stood the test of time, and is still a family favorite after all these years. I occasionally serve it over rice, as shown here, but this is the classic. Enjoy either way!
Beef Stroganoff with Steamed Asparagus