Beef Stroganoff

It's about time for another recipe.  This is an easy dinner to throw together quickly on busy nights.

1 lb. boneless beef sirloin steak

8 oz. light sour cream

2 Tbsp. all-purpose flour

1/2 c. water

2 tsp. instant beef bouillon granules (2 cubes)

1/4 tsp. pepper

2 Tbsp. butter

4 oz. sliced fresh mushrooms

1/2 c. chopped onion (I get the frozen bag- so easy and fine for recipes like this)

1 clove garlic, minced (I ALWAYS use the jar of minced garlic that you can find in the produce area- LOVE IT!)

optional: 2 Tbsp. snipped parsley or chives

3 c. hot cooked egg noodles (or I've had it over white rice and actually like that too)

1. Trim fat from meat.  Partially freeze the beef and then thinly slice across the grain into bite size strips.

2. In a small mixing bowl, stir together sour cream and flour.  Stir in water, bouillon granules and pepper.  Set aside.

3. In a large skillet, cook and stir half of the meat in hot butter over high heat for 2-3 min or to desired doneness.  Remove from skillet.  Add remaining meat, mushrooms, onion and garlic.  Cook and stir meat until it reaches desired doneness.  Drain off fat.  Return all meat and veggies to skillet.

4. Stir flour mixture into skillet. Cook and stir until thickened and bubbly.  Add in parsley or chives.  Cook and stir for 1 minute more.  Serve over cooked noodles.  (Makes 4 servings)