Here's what you need:
2 Lbs. Top Sirloin of Beef, sliced very thin
3/4 cup flour
salt & pepper
1 large yellow onion, diced
1-1/2 cups beef broth
1 can cream of mushroom soup
1/3 cup sour cream
1-2 Tbs. butter
1 pound extra wide egg noodles
Slice the beef very thin, 1/4 inch thickness; set aside. In a large resealable bag place the flour, 1 tsp. salt, and 1/2 tsp. pepper; zip closed and shake to mix.
Preheat a large skillet on medium to med-high and add a couple tablespoons of oil. Sprinkle meat with a little salt and pepper then put some of the meat into the flour bag and seal. Shake until the pieces are coated with flour. Using tongs shake off the excess flour into the bag and place the meat into the oil without crowding the pan. This will take several batches. Cook for 1 - 2 minutes on each side and remove from the pan and set aside on a plate covered with tin foil.
Repeat until all the meat is cooked; adding oil as needed to keep a thin layer in the bottom of the pan. There will be lots of yummy bits in the bottom of the pan along with leftover flour from the meat. This is good because it will thicken the sauce. Add enough oil (1 - 2 Tbs.) to the pan and saute the onions until soft, while scrapping up the bits on the bottom of the pan.
While waiting for the onions to cook; bring a large stockpot of water to boil and cook the noodles until tender.
Add the meat back to the sauce and stir until all the meat is coated. Serve over cooked noodles.
This will forever be in my recipe box. Very yummy!
Serves 4 - 6
Here's the handy printable - Beef Stroganoff
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