Classic Beef Stroganoff

Adapted from the Friendship, Life and Style Blog 

http://friendshiplifeandstyle.blogspot.com/

3 pounds beef sirloin steak, sliced ½ inch thick (I used ground beef)

16 oz. sliced fresh mushrooms (4 cups)

3 medium onions, thinly sliced

2 cloves garlic, finely chopped

½ cup butter

3 cups beef broth

1 tsp salt

2 tsp Worcestershire sauce

½ cup flour

3 cups light sour cream

1 bunch fresh parsley, chopped fine (I used dried parsley)

Egg noodles

1.       Cut beef across grain into about 1 ½ x ½ inch strips.

2.       Cook mushrooms, onions and garlic in butter in large skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3.       Cook beef in same skillet until brown.  Stir in half the broth, the salt and Worcestershire sauce.  Heat to boiling; reduce heat.  Cover and simmer 15 minutes.

4.       Stir remaining broth into flour; stir into beef mixture.  Add onion mixture and heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in sour cream and parsley – do not boil. (Parsley may be added fresh when serving, but then you have to be sure to have it on hand).

For freezer storage:  Let cool slightly.  Label quart sized freezer bags with recipe name and date.  Using ladle, spoon into freezer storage bags.  When cooled, lay flat in freezer. 

When ready to eat, thaw ahead and heat in skillet (do not boil), or thaw slightly in microwave first.  Cook egg noodles according to package directions.  Serve over hot noodles.