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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my favorite beef stroganoff-no canned soup! I always use leftover steak in this recipe, and add paprika and garlic powder. Enjoy! Ingredients:
12 ounces boneless beef top sirloin steaks (or leftover steak) |
1 (8 ounce) carton sour cream (lowfat is fine) |
2 tablespoons all-purpose flour |
1/2 cup water |
2 teaspoons beef bouillon granules |
1/4 teaspoon black pepper (or to taste) |
1 tablespoon olive oil (the original called for 2 tablespoons butter or margarine) |
2 cups fresh mushrooms, sliced |
1 onion, chopped |
1 garlic clove, minced (or more!) |
2 cups cooked noodles |
Directions:
1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
3. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
4. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.
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