SKILLET GARLIC BEEF STROGANOFF
1 tablespoon butter
2 cups sliced mushrooms
1 cup diced onion
4 tablespoons butter
1 teaspoon Gourmet Garden Chunky Garlic
1/4 cup flour
1 teaspoon oil
1.5 - 2 pounds good quality steak, like a flat iron
1/2 cup sherry
3 1/2 cups beef broth
1/2 cup sour cream
1 pound egg noodles
Put some salted water on to boil.
Place 1 tablespoon of butter into a saute pan. Add the mushrooms and onions, and cook over medium heat until the onions are translucent. Add in another 4 tablespoons butter, the garlic, and the flour, and stir until all the lumps of flour are gone. Remove from heat and set aside.
Preheat a large skillet over medium-high heat with the oil in the pan. While it is preheating, slice your steak across the grain, and sprinkle with salt and pepper. Place into the hot pan, and cook for 3-4 minutes allowing each side to develop some color.
Cook egg noodles in boiling water until al dente. Drain and set aside.
Deglaze the pan with the sherry and beef broth, add back in the mushroom/onion/flour mix, and stir to combine the sauce.
Let simmer until thickened.
Remove from heat, and place 1/2 cup of the sauce into a separate bowl with the sour cream. Mix to combine, and then stir that mixture into the dish. This will temper the sour cream so it doesn't break in the hot sauce.
Serve over egg noodles, and enjoy!