Classic Beef Stroganoff
1 1/2 pounds beef sirloin steak, about 1/2 inch thick
8 ounces mushrooms, sliced (about 2 1/2 cups)
2 medium onions, thinly sliced
1 clove garlic, finely
1/4 cup margarine or butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2x1/2-inch strips.
mushrooms, onions and garlic in margarine 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, 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 noodles.