Beef Stroganoff
2 c. hot cooked egg noodles
12 oz. boneless beef sirloin
8 oz. sour cream
2 T. all-purpose flour
2 tsp. instant beef bouillon granules
½ c. water
¼ tsp. black pepper
1 c. sliced fresh mushrooms
2 T. butter
⅓ c. chopped onion
1 medium minced garlic clove or ½ tsp. from jar
  1. Cook noodles according package directions.
  2. Trim fat and thinly slice meat across grain into bite size pieces.
  3. In a small bowl stir together sour cream and flour. Stir in bouillon granules, water, and black pepper; set aside for later.
  4. In a large skillet cook and stir meat, mushrooms, onion, and garlic in hot butter over medium heat until desired doneness.
  5. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  6. Stir in hot noodles.