Beef Stroganoff
Ingredients
* 1 lbs sirloin steak, sliced thin
* 1/2 lb mushrooms, sliced
* 1/2 large onion, sliced
* olive oil
* salt and pepper
* 1 cup beef broth
* 1/2 Tbs Worcestershire sauce
* 1 Tbs flour
* 1.5 Tbs sour cream
* 12 oz egg noodles
* 1 tbsp butter
* parsley, for garnish

Directions
1. In a large skillet over high heat, add 2 tablespoons of olive oil and the beef along with some salt. Sauté until it has some color on all sides, then remove & set aside.
2. Place the skillet back over high heat with some more oil and add the mushrooms, a pinch of salt and some black pepper. Cook the mushrooms for 2-3 minutes until they start to have some color, but don’t to overcook them. When cooked, set aside.
3. Place the pan back on high heat with some more oil and add the onions with a pinch of salt. Sauté for 2-3 minutes.
4. Add the beef broth, deglaze the pan, then add the beef and mushrooms back to the pan & add the Worcestershire sauce. Stir well.
5. Stir in the flour to thicken and continue to cook so the flour cooks out for 5-6 minutes.
6. Cook the egg noodles until cooked through, then drain and add back to an empty pot with the butter to coat the noodles.
7. Finish with the sour cream and chopped parsley, and serve over the cooked noodles… Enjoy!

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