Bhg Beef Stroganoff

By á-46

Ingredients

• 12 ounces boneless beef top sirloin steaks (or leftover steak)
• 1 (8 ounce) carton sour cream (lowfat is fine)
• 2 tablespoons all-purpose flour
• 1 ⁄2 cup water
• 2 teaspoons beef bouillon granules
• 1 ⁄4 teaspoon black pepper (or to taste)
• 1 tablespoon olive oil (the original called for 2 tablespoons butter or margarine)
• 2 cups fresh mushrooms, sliced
• 1 onion, chopped
• 1 garlic clove, minced (or more!)
• 2 cups cooked noodles

Preparation

Step 1

If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.

In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.

In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.

Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.