Shelly's Recipe

BEEF STROGANOFF

Category: Beef

1 1/2 to 2 lbs sirloin steak tips
Salt and pepper
4 tbsp vegetable oil or butter
10 oz white mushrooms, sliced thin
1 onion, chopped fine
1 tsp chopped garlic
2 tbsp flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups low-sodium beef broth
1/3 cup brandy or red wine
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 tsp lemon juice

Pat beef dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tbsp more oil and remaining beef.

Heat remaining 2 tbsp oil in now-empty skillet until shimmering. Cook mushrooms, onion, garlic and 1/2 tsp salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes too brown, pour accumulated beef juices into skillet.) Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.

Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.

Serves 4