Beef Stroganoff

By KSmitherman

Ingredients

• 8 ounces sliced mushrooms
• 3/4 cup to 1 cup sliced onions
• 6 tbs. butter, divided
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 to 1/2 lbs. round steak, about 1/2 inch thick, cut into strips
• 1 1/4 cups beef broth
• 1 tbs. Worcestershire Sauce
• 2 tbs. flour
• 1 cup sour cream

Preparation

Step 1

In a skillet over medium-low heat, cook mushrooms and onion in 4 tbs. of butter until tender. Remove vegetables from the butter; set aside.
Add remaining butter to the skillet. In a food storage bag or shallow bowl, combine 1/4 cup flour, salt, and pepper; dredge meat in the flour mixture. Brown beef quickly in butter; sprinkle with remaining seasoned flour left after dredging. Add beef broth and Worcestershire sauce; heat through. Stir the 2 tbs. flour into the sour cream until smooth. Add sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions; cook over low heat until thickened and hot.
Serve over hot rice or noodles.