Basic Beef Stroganoff

     This is comfort food for me. It's not healthy at all, but its meaty, creamy goodness tastes like home. You can make some healthier substitutions, such as using low fat sour cream and low sodium broth. Also, I know this doesn't exactly belong in stroganoff, but I like to add frozen peas because I can't stand it when there's nothing green on a plate. Of course if you're one of those people who hate mushrooms, you can leave them out. This recipe makes 6 servings, but in the pictures, you'll see I cut it in half for my family.

INGREDIENTS:
1 1/2 lbs. sirloin steak, chopped into bite-sized pieces
8 oz fresh sliced mushrooms
1 chopped onion
1 chopped clove of garlic
1/2 stick of butter
1 1/2 cups beef broth
1 1/2 teaspoons Worcestershire sauce (very important secret ingredient)
1/4 cup flour
1 1/2 cups sour cream
6 servings of egg noodles
1/2 bag of frozen peas (optional)

DIRECTIONS:
1. Start boiling the noodles.
2. Slice the mushrooms and chop the onion and garlic. Cook them in the butter over medium heat until the onions are clear.

3. Take the veggies out of the pan. Cut the meat into small pieces, and brown it in the same pan.

4. Add the broth and Worcestershire sauce. Heat until it boils, then reduce the heat, cover it, and simmer it for 10 minutes.
5. Add the flour to the pan and stir well.
6. Add the onions, mushrooms, and peas and boil for 2-3 minutes.

7. Stir in the sour cream and heat it through, but don't let it boil at this point.

Serve in large bowls over the egg noodles and enjoy! Check back tomorrow for a quick and delicious Sunday breakfast!