Cooking with Jaye - Beef Stroganoff

<!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->Beef Stroganoff Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic! Prep Time 20 Minutes Total Time 38 Minutes Makes 6 servings 1 1/2 pounds beef sirloin steak, 1/2 inch thick different cut 16 ounces fresh mushrooms, sliced (2 1/2 cups) 1.5 medium onions, thinly sliced 1 garlic clove, finely chopped 1/4 cup butter or margarine 1 1/2 cups beef flavored broth 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/4 cup all-purpose flour 1 1/2 cups sour cream 3 cups hot cooked egg noodles 1. Cut beef across grain into about 1 1/2x1/2-inch strips. 2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. 3. 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. 4. 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 Success Beef is easier to cut when it has been partially frozen for about .5-1 hour first.