BEEF STROGANOFF

This is DD’s favorite beef dish. The sauce is creamy and perfect for spooning over egg noodles.

1 pound beef, thinly sliced (sirloin, tenderloin, round steak)

Flour, salt and pepper

3 tbs. butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 cups beef broth

2/3 cup sour cream

2 tbs. flour

Hot cooked egg noodles

1. Coat meat with flour, salt and pepper, and Pound the daylights out of it. Cut meat into strips. Melt butter in skillet and brown meat. Add garlic, onion, 1/2-tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Stir in broth. Cover and simmer 1 hour until meat is tender.

2. Combine sour cream and flour; whisk into skillet and heat until sauce is thickened, about 5 minutes. Do not boil. Serve over egg noodles. Yield: 4 servings.

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