Beef Stroganoff

1 lb egg noodles
1 lb flank steak
2 T canola oil
1 C onion, chopped
6 oz mushrooms, sliced
2 C beef broth
4 T flour
1/3 C sour cream
1 T butter
1/2 T paprika
1/2 T Worcestershire
salt and pepper

Cook noodles, drain and set aside.  While noodles cook, cut beef in half with the grain, and then across the grain into 1/4″ wide strips.  Heat canola oil a large skillet over medium-high heat.  Add beef to pan, saute until browned, about four minutes.  Remove beef from pan and set aside.  Add onion, mushrooms, salt, pepper and paprika to pan and saute until tender, about four minutes.  Reduce heat to medium.

Combine flour with some broth in a small bowl and whisk together.  Add mixture and beef to pan.  Add remaining broth, scraping pan to loosen browned bits.  Cover and cook 8 minutes or until sauce thickens.

Remove from heat, stir in sour cream, butter and Worcestershire.  Top noodles with beef and gravy and serve.

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