Beef Stroganoff

Slice the beef very thin, about ¼ inch thickness. Set aside.

In a large resealable bag place flour, 1 teaspoon salt and 1/2 teaspoon pepper. Seal the bag and shake to mix.

Preheat a large skillet on medium to medium-high heat and add a couple tablespoons of oil. Sprinkle the meat with a little salt and pepper. Place some of the meat into the flour bag and seal it. Shake until the pieces are all well coated with flour. Using tongs to shake off the excess flour, place the meat into the oil without crowding the pan. This will take several batches. Cook for 1 – 2 minutes on each side then remove meat from the pan and set aside to a tin foil covered plate

Repeat until all the meat is cooked, adding oil as needed to keep a thin layer in the bottom of the pan. There will be lots of yummy bits on the bottom of the pan along with leftover flour from the meat. This is good because it will help thicken the sauce.

In a large stockpot bring water to a boil and cook the pasta as directed on bag while making the sauce.

For the sauce: Add enough oil (1 – 2 tablespoons) and heat it over medium heat. Add the onions and saute until soft, about 3 – 5 minutes. Make sure to scrape up the bits on the bottom of the pan as you stir the onions. Add the beef broth and butter and bring to a simmer. Add the cream of mushroom soup, stirring to combine. Add the sour cream and stir until completely combined. Salt and pepper to taste if needed.

Add the meat back to the sauce and stir until all the meat is coated with the sauce. Don’t leave it on the heat for more than a minute or two or the meat won’t be tender.

Serve over the cooked noodles.

Serves 4 – 6.

Enjoy!