Beef Stroganoff

This is one of the Mister's favorite dishes.  He LOVES it.  It's relatively easy to make, tastes good, and it's an excuse for me to cook with mushrooms (which I love, but no one else in the house does - I'm hoping the baby will grow up to like mushrooms so I'm not completely outnumbered, anywho...).  I found this recipe years ago from my trusty red and white Better Homes & Gardens cookbook.  Hubby has requested it ever since.  This dish also has me wishing for fall!  Fall weather, football, holidays, I do believe I am ready!!

For this you'll need:

• 1 lb boneless beef sirloin steak
• 8 oz sour cream
• 2 tbs flour
• 1/2 cup water
• 2 tsp instant beef bouillon granules
• 1/4 tsp pepper
• 2 tbs butter
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cups hot cooked noodles

It starts out kind of gross, but that's just the way it goes.  Mix the sour cream and flour in a small bowl

Add water, bouillon granules, and pepper.  Set aside.  Get your water starting to boil on the stove to get ready for your noodles while you make the rest of the sauce.

Here's a great tip that has helped me greatly with this recipe & others:  trim fat from meat and freeze for 30-45 minutes prior to slicing it - it makes it so much easier!  Cut the meat in bite size strips.  I also chopped my onion and sliced my mushrooms before I got started, just so everything was ready before the burner was turned on.  Notice I sliced the mushrooms big - that's so Hubby could easily pick them out and give them to me!!  Win-win!

Now, melt butter in skillet over high heat and cook half of the meat until desired doneness.  I always seem to overcook my meats, but I don't like it red so that's my justification.  Better safe than salmonella, I say - ha.

Remove meat from skillet.  Add remaining meat, mushrooms, onions, and garlic (see picture above) - this smelled SO yummy!!  Cook and stir until meat reaches desired doneness again.  I added a little extra butter here.  Then I added some water because I didn't want it to burn and I didn't want to keep adding butter because that's just crazy.

I cooked it down and drained the fat, then I returned all the meat back to the skillet.

Pour in flour mixture.  Cook and stir until thickened and bubbly.  It looks so yummy at this point you could just eat a taste out of the pan.  Because you're the cook and that makes it okay.

Drain your noodles and mix with sauce - so easy!

And so yummy!!  I love this dish!