Classic Beef Stroganoff

1 1/2 pounds beef sirloin steak, about 1/2 inch thick
8 ounces mushrooms, sliced (about 2 1/2 cups)
2 medium onions, thinly sliced
1 clove garlic, finely chopped
1/4 cup margarine or butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles


Cut beef across grain into about 1 1/2x1/2-inch strips.

Cook mushrooms, onions and garlic in margarine in 10-inch skillet over
medium heat, stirring occasionally, until onions are tender; remove from
skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt
and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15
minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion
mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir
in sour cream; heat until hot (do not boil). Serve over noodles.

Makes 6 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.