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Kay's Easy but Rich Stroganoff


Here is my stroganoff recipe.  My husband does not like sour cream, so I take his serving up prior to adding the sour cream.  You can also add 1/2 cup freshly grated parmesan cheese instead of sour cream.



1 1/2 pounds beef sirloin steak tips (cut in small 1 inch pieces)  or 1 ½ pound of lean ground beef (I use 93-7)
8 ounces fresh mushrooms, sliced (2 1/2 cups) http://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
2 medium onions, thinly sliced/chopped
1 garlic clove, finely chopped http://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1/4 cup butter or margarine http://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 1/2 cups low sodium beef flavored broth (from 32-ounce carton) http://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon black pepperhttp://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 tablespoon Worcestershire sauce
1 tablespoon A-1 steak sauce
1 tablespoon creole mustard
1 tablespoon parsley flakeshttp://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1/4 cup all-purpose flour http://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 cup sour cream, at room temperature. http://www.bettycrocker.com/recipes/classic-beef-stroganoff/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
3 cups hot cooked egg noodles



Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender.  Remove from skillet.  In the same skillet, brown beef.  Stir in 1 cup of broth and all seasonings and sauces.  Heat to boiling and then reduce to simmer. Cover and simmer for 20 minutes.   In small boil, whisk flour into remaining 1/2 cup of beef broth.  Make sure there are no lumps in mixture.  Slowly stir into beef mixture. Return onion mixture to skillet with meat.  Heat to boiling, stirring constantly.  Boil  and stir 2 minutes.  Add sour cream and mix well.  Serve on top of cooked egg noodles.


     









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