Monday, May 31, 2010

Beef Stroganoff

 Originally from Better Homes and Gardens

16 oz. Boneless beef sirloin steak, sliced thin
1 16 oz. carton Sour Cream
4 T. Flour
4 t. Instant beef bouillon granules
1/2 C. Chopped Onion
2 cloves Garlic, chopped
2 T. butter
1/2 cup Water
1/4 t. Pepper
1 package of cooked Egg Noodles

Thinly slice the beef into strips. Boil the water and dissolve the bouillon in the water. Mix together sour cream and flour in a medium sized bowl. Add in the bouillon water, and pepper, set aside. In a large skillet melt the butter, add in the onion and garlic, and saute til soft. Add in the beef and cook until desired doneness. Add the sour cream mixture into the skillet with the steak. Cook and stir until thickened and bubbly. Serve over noodles.

We really like this recipe. I don't make it all the often because steak is so expensive, but all 3 of us including josh will chow down on this. As my hubby says "Meat, Gravy, Noodles... What could be better?" 4 stars.

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