Beef Stroganoff

I have been making this recipe for more than a decade.  It is always delicious, and simple to make.

The beef is easier to cut if it's partially frozen.  I usually use a bottom round roast that I take out of the freezer the night before and thaw in the fridge.  By the time I get home from work, it's perfectly thawed enough to cut it easily.  Raw beef can be squishy and hard to cut in thin strips.

It comes from Pillsbury's cookbook New Chicken, Beef & Pork from August 1998.

Beef Stroganoff

8 oz (4 cups) uncooked medium egg noodles
1 tsp parsley
3 Tbsp butter
1 8 oz package fresh mushrooms, sliced
1/2 cup chopped onion
1 garlic clove, minced
1 lb boneless beef sirloin steak, cut into 1-inch strips
1 can condensed beef broth
2 Tbsp ketchup
3 Tbsp flour
1 cup sour cream (I usually use half this amount)

Cook noodles as directed.  Drain and place in serving bowl.  Add parsley and 1 Tbsp butter.  Toss to combine.  Cover to keep warm.

Over medium heat, melt 1 Tbsp butter in a large skillet.  Add mushrooms, onions and garlic.  Cook 2-3 minutes or until tender. (Remember:  Mushrooms suck up the liquid quickly, then let it all out again!)  Remove mushroom mixture and set aside.

In same skillet, melt remaining 1 Tbsp butter.  Add beef and cook and stir until brown.  (Note: DO NOT OVER COOK!  Leave it a little pink -- it will finish cooking in the next step.)

Reserve 1/3 cup beef broth in small container with tight-fitting lid.  Add remaining broth, ketchup, and mushroom mixture to skillet.  Mix well.  Add flour to reserved beef broth and shake to blend.  Gradually add to beef mixture, stirring constantly.  Cook and stir until thickened.

Stir in sour cream.  Cook until thoroughly heated.  DO NOT BOIL.  Serve over noodles.