Favorite Beef Stroganoff

Serves 8

1 1/2 pounds boneless sirloin steak, fat removed
Salt
Black ground pepper
Vegetable cooking spray
3/4 cup chopped Vidalia onions (or other sweet onion)
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
1/4 teaspoon Jane's Krazy Mixed-Up Salts
1 cup sour cream
6 cups freshly cooked egg noodles
1/4 cup minced fresh parsley
8 sprigs fresh parsley

Cut the steak into 1/4-inch thick by 2-inch long strips. Sprinkle with salt and pepper. Lightly brown in large heavy skillet coated with cooking spray. Remove browned beef from the skillet and place in a large bowl (cover and keep warm). To the skillet, add the onions and mushrooms. Saute for 5 minutes. Add the cooked mushrooms and onions to the bowl of browned meat. Again, keep the bowl warm and covered. 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 into the skillet and add the sherry and a little Jane's Krazy Mixed-Up Salts. Bring to a low bubbling boil and allow to simmer for another 5 minutes. Remove from heat and stir in the sour cream. In a large serving bowl, combine the cooked noodles and chopped parsley. Pour the beef mixture over the noodles and garnish with parsley sprigs. Serve hot! Yummmmm!

Keeping the beef warn and covered while preparing the rest of the recipe is important because it allows the beef to get extra tender and full of flavors. This is an easy and filling recipe.
 
This recipe is shared May 20-24, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com