Beef Stroganoff

This was delicious! 


Beef Stroganoff
taken from Our Best Bites Cookbook

1 pound top sirloin or tenderloin steak 
1/2 tsp. salt
1/4 tsp. pepper
3 T. butter, divided
8 ounces sliced mushrooms
3/4 cup diced onion (about 1 small onion)
4 gloves garlic, minced
3/4 cup warm water
1 tsp. beef bouillon granules, beef base or one bouillon cube
2 T. flour
2 tsp. Worcestershire sauce
1/2 cup sour cream

Directions:
Slice steak into strips 1/4 inch thick and about 2 inches long. Sprinkle with S&P ad set aside.

Melt 2 T. butter in a large skillet over medium heat and then add mushrooms, onion, and garlic to pan. Saute for 4-5 minutes or until mushrooms are browned and onions are tender. Remove mushrooms, onions, and garlic from pan and set aside.

Slightly increase the heat and melt 1 T. of butter in pan. Add beef and saute, stirring, for 3-5 minutes or until pink is no loner visible.

While the beef is cooking, whisk water, bouillon, flour, and Worcestershire sauce together until smooth. Add this mixture to the beef and return the mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir in sour cream. Add additional S&P to taste. Serve over egg noodles (they also say rice, but I don't think this would be as good).