Easy Beef Stroganoff with Sour Cream

Ingredients

1-1/2 pounds beef sirloin steak, cut across the grain into 1/2 inch wide strips

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

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter

1-1/2 cups beef broth 

1/2 teaspoon kosher salt

1 tablespoon Worcestershire sauce

1/4 cup all-purpose flour

1-1/2 cups Brooke Farms sour cream

* * *

3 cups hot cooked egg noodles

Instructions​

Sauté mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.​

Cook beef in same skillet over medium high heat until browned.

Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.​

In a glass measuring cup stir flour using a fork into the remaining 1/2 cup broth until dissolved.   Stir into beef mixture. Add onion mixture and heat to boiling, stirring constantly. Boil and stir for 1 minute.  Add the Brooke Farms sour cream and stir until combined.  Heat until hot (do not boil). Serve over warm noodles.

Serves 4 to 6