BEEF STROGANOFF

Cooking Time:  35 Minutes

Make Ahead:  You can prepare this entire
recipe, (except for adding the sour cream)
up to 1 day ahead.  Refrigerate until ready
to serve then reheat slowly before adding
the sour cream.

Serves 4

Serve with sour dough bread and your
favorite vegetable for a complete and
well balanced meal.

SHOPPING LIST

Sirloin, Beef Broth, Noodles, Mushrooms, Sour Cream, Green Onions, Flour,
Salt, Paprika, Pepper, Butter, Onion, Garlic

INGREDIENTS

1 pound (about 1/4 inch thick) sirloin
1/4 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter
1 small onion minced
1 clove of garlic minced
1 can beef broth (10 ounce size)
1/2 cup water
2 cups sliced mushrooms
1/2 cup sour cream
4 servings of hot cooked noodles
1/4 cup sliced green onions

1. Cut the sirloin into 1 x 1 1/2 inch strips.  Mix flour, salt, paprika and pepper into a sealable plastic bag.  Add the steak to the bag and shake to coat.  Remove the steak from the plastic bag.
2. Melt the butter in a large skillet over a medium-high heat and saute the steak, onion and garlic in the butter until browned.
3. Add broth, water and mushrooms and mix well.  Bring the mixture to a boil and reduce heat.  Simmer covered for 30 minutes or until very tender.
4. Stir in the sour cream and heat to serving temperature.  Do not allow the mixture to boil.  Serve over noodles and garnish with the green onions.

VARIATION

You can use strips of pork instead of sirloin, for a tasty difference.

EXPRESS COOKING

For a fast and easy way to slice mushrooms, trim the stem even with the bottom of the mushroom cap and use an egg slicer to slice.  All your slices will be uniform in width and the slicing job will be done in half the time.

MONEY SAVING TIPS

Sirloin steak can sometimes be a little expensive.  You can use a slice of bottom round steak or a 1/4 inch thick slice of rump roast.

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