Classic Beef Pasta Stroganoff
1½ pounds beef sirloin steak, ½ inch thick
8 ounces fresh mushrooms, sliced (2½ cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
¼ cup butter or margarine
1½ cups beef flavored broth (from 32-ounce carton)
½ teaspoon salt
¼ cup all-purpose flour
1½ cups sour cream
3 cups hot cooked egg noodles
Cut beef across grain into about 1½x1/2-inch strips.
Cook mushrooms, onions and garlic in butter 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 and the salt.Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining ½ 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.