Meat and Poultry

Beef Stroganoff
by Ethan Funk

• 2 pounds beef sirloin steak, 1/2 inch thick
• 8 ounces mushrooms, sliced
• 2 medium onions, thinly sliced
• 1/4 cup butter
• 1 1/2 cup beef broth
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup flour
• 1 1/2 cup sour cream
• 4 cups hot cooked egg noodles

1. Cut beef steak across grain into strips, 1 1/2 x 1/2 inch.
2. Cook mushrooms, onions and garlic in margarine in 10-inch skillet, stirring frequently, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown.
4. Stir in 1 cup of the broth, the salt and Worcestershire sauce. heat to boiling; reduce heat. Cover and simmer 15 minutes.
5. Stir remaining 1/2 C broth into flour; stir into beef mixture.
6. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute.
7. Stir in source cream; heat until hot (do not boil).
8. Serve over noodles.