Beef Stroganoff

1 ½ pounds beef sirloin steak, cut into ½ inch strips

8 ounces fresh mushrooms, sliced (2 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, minced

¼ cup butter

1 ½ cups beef flavored broth (from 32-ounce carton)

½ teaspoon salt

1 teaspoon Worcestershire sauce

¼ cup all-purpose flour

¼ cup ketchup

1 ½ cups sour cream

3 cups hot cooked egg noodles

Cut steak into ½ inch strips. Set aside. Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in the same skillet until brown. Stir in 1 cup of the broth, the salt

and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer for 15 minutes.

Stir remaining ½ cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in sour cream and ketchup; heat until hot (do not boil). Serve over noodles.

I had beef stroganoff for the first time when I was in Home Economics Class with Mrs. Combs. We prepared the dish and I loved the taste. When I made it for the kids the first time, they really enjoyed it. I hope you would consider making it for your family.

Blessings, Terri