1 ½ lb Sirloin Steak, sliced into 1” strips
8 oz. fresh mushrooms, sliced
1 large onion, thinly sliced
1 clove garlic, chopped
¼ c. butter
1 ½ c. beef broth
½ t. salt
1 t. Worcestershire sauce
¼ c. flour
1 ½ c. sour cream
3 c. hot cooked egg noodles
Heat the butter in large skillet. Add the mushrooms, onions and garlic and cook until onions are soft. Remove the vegetable from skillet and set aside. Add the beef to the skillet, stirring constantly, cook until brown on all sides.
Stir one cup of the broth into the skillet along with the salt and Worcestershire sauce. Bring to boil and reduce heat to simmer for 15 min.
Combine the remaining broth with the flour, whisk until smooth. Stir this into the beef mixture in the skillet and mix well. Add the cooked vegetables and bring it all to a boil, stir for 1 minute until sauce is thickened.
Reduce heat to low. Stir in sour cream and cook until just heated thru. (do not let it boil or sour cream will curdle). Serve the beef stroganoff over egg noodles