Beef Stroganoff

Simple and easy for those mommies on the go!


1 Pound top Sirloin or tenderloin steak

1/2 teaspoon Kosher Salt

1/4 teaspoon pepper

3 Tablespoons butter divided

8 ounces sliced mushrooms like cremini

3/4 Cup diced onion

4 Cloves garlic, minced

3/4 Cups warm water

1 teaspoon beef bouillon granules or one bouillon cube

2 Tablespoons flour

2 teaspoons worcestershire sauce

1/2 Cup Sour cream

1. Slice steak into 1/4-inch thick and about 2 inches long. Sprinkle with salt and pepper and set aside

2. Melt 2 TBL Spoons butter in a large skillet over medium heat and then add mushrooms, onion and garlic to pan. Saute for 4-5 minutes or until mushrooms are brown and onions are tender. Remove mushrooms, onion and garlic from pan and set aside.

3. Slightly increase the heat and melt 1 TBL Spoon of butter in pan. Add beef and saute stirring for 3-5 or until pink is no longer visible.

4. While the beef is cooking, whisk water, bouillon, flour and worcestershire sauce together until smooth. Add mixture to beef and return mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir in sour cream. Add addition salt and pepper to taste. Serve over egg noodles.

Adapted from "Our Best Bites-Mormon Mom's in the Kitchen"