Beef Stroganoff: Quick Version

I don't cook with beef much because of a) it's more expensive, and b) the steroids/hormones they give to cows weirds me out. However, Mike asked if we could have more of it. So, here we are. This is one of my favorite dinners from childhood. It is comfort food, plain and simple. This is the quick version (I happen to think that the slow cooker version is better, but I'll share that recipe a different time). And sorry 'bout the picture... it just doesn't photograph well.

Beef Stroganoff

Serves 4

12 ounces boneless beef sirloin steak.

8 ounces sour cream

2 TB all-purpose flour

2 tsp. instant bouillon granules

1/2 cup water

1/4 tsp black pepper

2 cups sliced mushrooms (I omitted these, because everyone refuses to eat them)

1/2 cup chopped onion

1 clove garlic, minced
2 TB butter
2 cups hot cooked egg noodles

Trim fat from meat, and cut into thin slices (across the grain). Partially freeze for easier cutting.

In a small bowl stir together sour cream and flour. Stir in bouillon granules, water, and black pepper. Set aside.

In a large skillet cook and stir meat, onion and garlic in hot butter over medium heat until done. Drain off fat. Stir sour cream mixture into skillet. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Serve over noodles.