Beef Stroganoff
1 ½ pounds beef sirloin steak, cut into ½ inch strips
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, minced
¼ cup butter
1 ½ cups beef flavored broth (from 32-ounce carton)
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ cup all-purpose flour
¼ cup ketchup
1 ½ cups sour cream
3 cups hot cooked egg noodles
Cut steak into ½ inch strips. Set aside. Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in the same skillet until brown. Stir in 1 cup of the broth, the salt
and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer for 15 minutes.
Stir remaining ½ cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in sour cream and ketchup; heat until hot (do not boil). Serve over noodles.
I had beef stroganoff for the first time when I was in Home Economics Class with Mrs. Combs. We prepared the dish and I loved the taste. When I made it for the kids the first time, they really enjoyed it. I hope you would consider making it for your family.
Blessings, Terri
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