Beef Stroganoff

This is a blending of recipes that came from my Better Homes and Gardens cookbook and my Campbell's Easy Home Cooking book. It's very good!

Beef Stroganoff

Ingredients:
1 lb boneless beef sirloin steak
1 8-oz carton dairy sour cream
2 tbsp all-purpose flour
1/2 cup water
2 tsp instant beef bouillon granules
1/4 tsp pepper
1/2 tsp paprika
2 tbsp butter
1 1/2 cup sliced fresh mushrooms (4 oz)
1/2 cup chopped onion (about 1 medium)
1 clove garlic, minced
2 cups hot cooked noodles


Directions:
1. Trim fat from meat. Partially freeze beef. Thinly slice across the grain into bite-size strips. In a small mixing bowl stir together sour cream and flour. Stir in water, bouillion granules, pepper, and paprika. Set aside.
2. In a large skillet cook and stir half of the meat in hot butter over high heat for 2 to 3 minutes or to desired doneness. Remove from skillet. Add remaining meat, mushrooms, onion, and garlic. Cook and stir till meat reaches desired doneness. Drain off fat. Return all meat and vegetables to skillet.
3. Stir flour mixture into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.


Prep Time: 25 minutes.
Cook Time: 10 minutes.
Makes 4 servings.


Notes: I sometimes throw in a few squirts of Worcestershire sauce and Dijon mustard to the sour cream mixture for added flavor. Also, I usually substitute plain yogurt for the sour cream.