Classic Beef Stroganoff

At one time this was one of my husband Thom's favorites.  We don't eat beef much anymore.  Thom's new favorite dish is Salmon. I still love to make this, for me it's a comfort food.  Hearty, creamy and it has pasta. What could be better!








Ingredients:

1 1/2 pounds of lean beef (top Sirloin)
8 oz sliced mushrooms
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1-2 Tablespoon oil
1 Tablespoon flour
1 cup beef stock
1 medium onion
1 clove garlic
1 cup sour cream
Parsley for garnish

Cooked egg noodles

Cut beef into thin slices, sprinkle with salt and pepper.  In a skillet heat the oil, add the mushrooms and cook until brown.  Stir in the beef strips, garlic and onion cook until the meat is brown on all sides, remove from pan and set aside.   Add the butter to the pan and flour, stir constantly for 1-2 minutes and gradually add in beef stock.  Add in the meat mixture and cover continue to  cook until meat is tender about 10 - 15 minutes.  Just before serving stir in sour cream and heat through, do not boil this will curdle the cream.

On a platter arrange meat over buttered egg noodles and garnish with parsley.