Beef Stroganoff

By KrisR

Ingredients

• 1 1/2 lbs top sirloin, sliced against the grain* and 1/4 inch thin or use 1 1/2 lbs ground beef
• 2 T vegetable, canola oil or olive oil
• 2-4 T butter
• 2 cloves garlic, minced
• 1 medium yellow or white onion, diced
• 2 cups mushrooms, sliced (1 lb)
• 1 cup beef stock or canned beef broth
• 1 cup sour cream, buy the pint because you may like more than me
• 2 T flour
• Salt and pepper
• 12 oz pkg cooked egg noodles or other pasta

Preparation

Step 1

Heat a large dry skillet over medium high heat for several minutes until hot. Salt and pepper the meat. Put the oil in the skillet and, In 2 batches, brown the meat slices 2 minutes per side. Transfer cooked meat to a plate and do the 2nd batch. You do it in 2 batches so the meat doesn’t steam and get chewy. If you’re using ground beef, just brown all at once.
After you take the 2nd batch of meat out of the skillet, add your onions and garlic to the empty pan. If your pan in dry, add 2 T butter (use 4 if you really like butter). When onions are soft, add mushrooms and cook until mushrooms are tender. While mushrooms are cooking stir the flour into the sour cream. Stir the sour cream mixture into the skillet along with the 1 cup beef broth. Let this simmer for several minutes to slightly thicken. It will not be super thick, but the noodles will absorb a lot of the sauce. We like it pretty saucy.
Taste it. Salt and pepper to your liking. Stir in the beef and heat through. You do not want it to boil once you add the meat back in, because it will overcook the meat.
Serve over the cooked noodles (or rice or even mashed potatoes if you like).