Beef Stroganoff

Wow, now posts since October! Well seeing that we've eaten 3x a day everyday since the last time I posted its easy to say I am behind! Now that I think about it, morning sickness started in October and is finally subsiding. I'm finally in the mood for food again and lots of it! Dinner around here has been rather hectic. Nicholas is usually in his high chair hollering. By the time I get food in front of him he is too upset to eat. Usually then he screams through half the meal before realizing there is food right in front of him, if only he would calm down enough to eat it! The woes of being one.

Thanks Betty Crocker for the picture and recipe base :)

Beef Stroganauff is a new one for me, I have never made it before. I found I really like it! We had a package of stew meat in the freezer so that is what I used instead of sirloin. One thing Andy can't bring himself to eat is mushrooms. So I skipped those and used a whole green pepper instead.

1 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (I used 1 chopped green pepper)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

2-3Tbsp butter or margarine

1 can beef flavored broth 

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup all-purpose flour

1 1/2 cups sour cream ( I only needed about 1/2 this much, maybe I had less volume than the original recipe since I skipped the mushrooms)

3 cups hot cooked egg noodles

1. cut beef across grain into about 1 1/2x1/2-inch strips 

2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; If you used mushrooms remove the veggies from skillet so mushrooms don't get too "mushy." If using peppers leave them in the skillet to continue to soften while you cook the beef

3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes or until meat is cooked through

4.  Stir remaining broth with flour; stir into beef mixture. Add the mushroom mixture if needed. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.