beef stroganoff with noodles

Betty Crocker Kitchens’ beef stroganoff slices sirloin across the grain and cooks it with mushrooms, onion, garlic, beef broth and Worcestershire sauce. Sour cream finishes the sauce, which is served hot over wide egg noodles with fresh thyme leaves.

The onions and mushrooms are thinly sliced and the garlic finely chopped. They soften in the listed butter in a ten-inch skillet, with occasional stirring, then are removed and held. The sirloin is cut across the grain into strips and browned in that same skillet.

One cup of the broth, salt and Worcestershire sauce are stirred into the beef. The mixture comes to the boil, then simmers under a cover for fifteen minutes. Meanwhile, the noodles cook according to their packet instructions, are drained and covered to keep warm.

In a small bowl, the remaining half cup of broth is whisked into the all-purpose flour until free of lumps. This slurry enters the beef skillet. The same onion, mushroom and garlic mixture returns; the sauce is brought to the boil and stirred continuously for one minute.

Over low heat, sour cream is stirred in and the sauce cooks for one to two minutes until hot, while remaining below a boil. The noodles are spooned onto plates, the beef sauce is ladled over them and fresh thyme leaves are sprinkled on top before serving hot.