Easy & Oh So Yummy Beef Strogonoff

Serves 8

1 1/2 pounds boneless sirloin steak, fat removed
Salt
Pepper
Vegetable cooking spray
3/4 cup chopped sweet onions
4 cups sliced fresh mushrooms
1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup beef broth
1/2 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sour cream
6 cups freshly cooked egg noodles
1/4 cup minced fresh parsley

Cut the steak into 1/4 inch thick by two inch long strips. Sprinkle with salt and pepper. Lightly brown in a large heavy skillet coated with cooking spray. Remove the beef from the skillet, placing in a large bowl (keep it warm). To the skillet, add the onions and mushrooms. Saute for five minutes. Add the cooked mushrooms to the bowl of browned beef. In the same skillet, melt the butter and whisk in the flour. Stir and stir until the mixture is well blended. Slowly add the broth, whisking until the mixture is bubbling. Return the beef mixture to the skillet and add the sherry, salt and pepper. Bring to a low bubbling boil and allow to simmer for another five minutes. Remove from the heat and stir in the sour cream. In a large serving bowl, combine the cooked noodles and parsley. Pour the beef mixture over the noodles and serve.

Steamed rice instead of the noodles is also tasty with this recipe. Chicken or shrimp can be substituted for the beef or all vegetables will also work. If using chicken, shrimp or vegetables instead of beef, I substitute chicken or vegetable broth for the beef broth. I also use Jane's Crazy Mixed-Up Salts for the salt and pepper in the recipe.

This recipe is shared March 12-16, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
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