Classic Beef Stroganoff

This traditional Russian dish became popular in America in the 1950's, and with quite a few modifications from the original 19th century Russian classic. Easy and economical to make, this dish is a real crowd-pleaser that sticks to your ribs.

PREP TIME: 20 minutes
COOK TIME: 20 minutes

1 1/2 pounds beef sirloin steak, cut across grain into 1/2 inch thick slices
2 1/2 cups ounces fresh white mushrooms, sliced
2 medium yellow onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups beef broth
1/4 cup dry Sherry wine (optional)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup white flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

In a medium skillet, sauté mushrooms, onions and garlic in butter over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Sauté beef in same skillet until brown. Add Sherry and scrape pan to remove brown bits from bottom. Cook for 30 seconds. 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 egg noodles.