Beef Stroganoff

Add butter and oil into a large skillet (use one with a lid because you’ll need it later) over medium-high heat. Add the seasoned beef strips and brown it just barely (don’t cook it too much, as it will finish cooking in the wine/broth) then remove beef from the skillet and set aside on a plate.

Add onions and mushrooms into the skillet and saute until onions become translucent, about 4-5 minutes. Add beef back into the pan then add the broth, wine, garlic, salt and pepper then bring just to a boil. Then lower heat, cover the skillet and let it simmer for about 20 minutes or until the beef is tender.

Just before serving remove the lid, turn the heat to low and stir in the sour cream. Stir on low heat just long enough to heat it through.

Serve over prepared egg noodles.