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Beef Stroganoff

List of Ingredients

2 lbs. boneless sirloin
Butter
1 large onion, minced
1/2 lb. fresh mushrooms, sliced
2 t. dry mustard
2 t. Worcestershire sauce
1-1/2 t. salt
1/4 t. pepper
dash of hot pepper sauce (like Tabasco)
beef broth (canned)
2 T. all-purpose flour
1 cup sour cream



Recipe

1. Trim any fat from beef, cut meat across grain into 1/2-inch slices, cut each slice into a 2" x 1/2" strip. (Easier to slice if meat is partially frozen ahead of time.) Dry strips well on paper towels. (See Note Below)

2. Cook meat in 1 T. butter until lightly browned, half at a time; remove from pan with drippings. Add remaining meat and brown in additional 1 T. butter and remove, with drippings, to meat already cooked.

3. To skillet add 2 T. more butter, add onions, mushrooms, mustard, seasonings, and cook over medium heat, stirring frequently, until vegetables are tender (about 5 min.)

4. Into measuring cup, drain drippings from browned meat, add beef broth to measure one cup. Stir flour into skillet mixture until blended (do not burn). Gradually stir liquid into skillet mixture and cook, stirring, until thickened. (Can thin to desired consistency with additional beef broth.)

5. Stir sour cream into mixture until smooth, add meat and heat through. Do not boil after sour cream has been added.
Serve over cooked broad noodles or white rice. Good with peas as a side dish.
Serves 4-6.

Can be made ahead, cooled, then refrigerated and warmed in a preheated 350 degree oven for 45 min. before serving.

Note: This really is a no-brainer dish. I often will use leftover medium rare London broil, or leftover grilled rare steak in place of the raw sirloin steak. Just brown and heat it in butter and you will just use more of the beef broth for the liquid measure.