Classic Beef Stroganoff

Steak, mushrooms, & onions married up in a sour cream sauce over hot noodles is a classic hit.

Tomorrow I am making Canadian Cheese Soup for supper and last night Brian brought home carry out chicken so tonight I wanted to make him a nice supper so I am turning to a sure fire favorite, Classic Beef Stroganoff.

Ingredients for Classic Beef Stroganoff:

1 1/2 pounds of trimmed and thinly sliced sirloin steak
1/2 pound fresh mushrooms trimmed and sliced
1 onion diced
1 clove garlic minced
2 T. butter
1 1/4 C. beef broth + 2 bouillon cubes  (you fortify the stock, if using 1 1/4 C. water use 3 cubes)
3 T. ketchup
1 t. salt
3 T. flour
1 C. sour cream
2 T. chopped fresh parsley
Hot cooked noodles

Heat the butter in a large flat bottomed pan and add the onions stirring to brown slightly, add the mushrooms and continue cooking.  Remove the vegetables from the pan and add the steak browning lightly.

Pour all but 1/2 C. of the broth to the meat.   Add the ketchup, salt and garlic. Cover and reduce the heat to simmer and cook for 15 - 20 minutes until tender.

Cook the noodles and keep warm on a hot platter.

Add the vegetables back to the steak and stir the flour into the remaining broth mixing well.  Pour the flour mixture into the steak and stir, cooking until thickened.  Stir in the sour cream just heating throughout.  Taste and correct seasoning as needed.  Serve over buttered hot noodles and sprinkle with fresh parsley.  Yield 6 servings.