Beef Stroganoff

 

1

pound beef tenderloin, boneless top loin or sirloin steak, about 1/2 inch thick

2

tablespoons margarine or butter

1

package (8 ounces) sliced mushrooms (3 cups)

1

medium onion, thinly sliced

1

small clove garlic, finely chopped

3/4

cup dry red wine or beef broth

1/2

teaspoon Worcestershire sauce

1

teaspoon salt

4

cups uncooked wide egg noodles (8 ounces)

1/2

cup beef broth

3

tablespoons all-purpose flour

1

cup sour cream

• 1 Cut beef into 1 1/2x1/2-inch strips. Melt margarine in 10-inch skillet over medium- high heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until onion is tender. Remove mushroom mixture from skillet.
• 2 Cook beef in same skillet, stirring occasionally, until brown. Stir in wine, Worcestershire sauce and salt. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Cook and drain pasta as directed on package.
• 3 Stir broth into flour; stir into beef mixture. Stir in mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; cook until hot, but do not boil. Serve over pasta.