Beef Stroganoff - B

By RogRot

Delicious beef stroganoff serve over pasta - perfect for Russian cuisine that can be ready in 35 minutes!

Ingredients

• 1 pound beef tenderloin, boneless top loin or sirloin steak, about 1/2 inch thick
• 2 tablespoons margarine or butter
• 1 package (8 ounces) sliced mushrooms (3 cups)
• 1 medium onion, thinly sliced
• 1 small clove garlic, finely chopped
• 3/4 cup dry red wine or beef broth
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 4 cups uncooked wide egg noodles (8 ounces)
• 1/2 cup beef broth
• 3 tablespoons all-purpose flour
• 1 cup sour cream

Preparation

Step 1

1. Cut beef into 1 1/2x1/2-inch strips. Melt margarine in 10-inch skillet over medium- high heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until onion is tender. Remove mushroom mixture from skillet.
2. Cook beef in same skillet, stirring occasionally, until brown. Stir in wine, Worcestershire sauce and salt. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Cook and drain pasta as directed on package.
3. Stir broth into flour; stir into beef mixture. Stir in mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; cook until hot, but do not boil. Serve over pasta.