Beef Stroganoff


  • 1 1/2 Pounds Beef Sirloin Steak
  • 8 Ounces Fresh Mushrooms, Sliced
  • 2 Whole Onions, Thinly Sliced
  • 1 Teaspoon Worcestershire Sauce
  • 1 Clove Garlic, Finely Chopped
  • 1/4 Cup Butter
  • 1 1/2 Cups Beef Broth
  • 1/2 Teaspoon Salt
  • 1/4 Cup Flour
  • 1 1/2 Cups Sour Cream
  • 3 Cups Cooked Egg Noodles


  1. Cut beef across grain into about 1 1/2x1/2-inch strips.
  2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  3. Cook beef in same skillet until brown. Stir in Worcestershire sauce, salt, and two thirds of the broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  4. Stir remaining 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.