Classic Beef Stroganoff

By brownbox

Ingredients

• 1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety
• 2 Tbsp. flour
• 1/2 cup water
• 2 tsp. instant beef bouillon granules
• 1/4 tsp. pepper
• 2 Tbsp. butter or margarine
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 4 cups hot cooked noodles

Preparation

Step 1

PLACE steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

MIX sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

MELT butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

ADD sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.