CLASSIC BEEF STROGANOFF

1 1/2 LBS. beef sirloin steak, 1/2 inch thick
8oz. fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles (I usually use more)

(note* I usually toss a bit of coarse ground pepper or cracked peppercorns in this recipie too)

1. Cut beef across grain into about 1 1/2x1/2 inch strips

2. Cook mushrooms, onions, and garlic in the butter in a 10 inch skillet over medium heat, stirring occasionally until onions are tender. Remove from skillet.

3. Cook beef (over medium heat) in the same skillet until brown. Stir in *1 cup* of the beef broth, the salt, and Worcesershire sauce. Heat to boiling, then reduce heat. Cover and simmer for 15 minutes

4. Stir remaining 1/2 cup beef broth into the flour, then stir into beef mixture. Add onion and mushroom mixture; heat to a boil, stirring constantly. Boil and stir one minute.

5. Stir in sour cream and just heat until hot--do not boil the sour cream mixture. Pour over the cooked egg noodles.

Can add chives or parsley for garnish.