Beef Stroganoff

A Betty Crocker Classic

Basic ingredients, quick prep and great flavor—

all reasons that this dish is a classic!

1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

1 medium onion, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups beef flavored broth

1 teaspoon Worcestershire sauce

1/4 cup Gold Medal® 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