Mama's Beef Stroganoff

By Addie

“One taste of this classic dish brings back wonderful memories of dinners at Grandma's house.”

Ingredients

• 8 ounce egg noodles
• 1/4 cup all-purpose flour
• 1 1/4 pounds beef tenderloin tips, 1/2 inch thick
• 1/4 cup butter, divided
• 3/4 cup chopped onion
• 12 ounces fresh button mushrooms, sliced
• 1 (10 1/2-ounce) can condensed beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream

Preparation

Step 1

Cook egg noodles according to package directions; drain and keep warm.


Place flour in large resealable plastic food storage bag. Cut beef into 11⁄2 x 1⁄2-inch strips; add half of beef to flour. Seal bag; shake to coat well. Remove floured beef to bowl. Repeat process with remaining beef.


Melt 1 tablespoon butter in skillet over medium-high heat. Add half of beef to skillet. Cook and stir until browned on all sides. Do not overcook. Transfer cooked beef to clean medium bowl. Repeat cooking process with 1 tablespoon butter and remaining floured beef; transfer to same bowl. Pour pan juices into same bowl; set aside.


Melt remaining butter in same skillet over medium heat. Add onion; cook and stir for 5 minutes. Add mushrooms; cook and stir until tender, about 5 minutes. Stir in broth, tomato paste and Worcestershire sauce; bring to a boil, scraping up any browned bits on bottom of skillet.


Return cooked beef and juices to skillet; cook until sauce thickens, about 5 minutes. Stir in sour cream until hot. Serve over noodles.
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Grandma's Secret Tip:

To keep noodles from clumping while boiling, Grandma sometimes added a tablespoon of oil to the water. To keep hot cooked noodles from sticking together, she tossed them in a large bowl with a little butter.