Beef Stroganoff

Prep: 20 minutes Cook: 10 minutes Makes: 4 servings

• 12 ounces boneless beef sirloin steak
• 1 8-ounce carton sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup beef broth
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 cups hot cooked noodles (fettuccini)

If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat against the grain into bite-size strips.

In a small bowl stir together sour cream and flour. Stir in 1/2 cup beef broth and1/4 teaspoon black pepper; set aside.

In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.

Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.