Bhg Beef Stroganoff

• 12 ounces boneless beef top sirloin steaks (or leftover steak)
• 1 (8 ounce) carton sour cream (lowfat is fine)
• 2 tablespoons all-purpose flour
• 1/2 cup water
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon black pepper (or to taste)
• 1 tablespoon olive oil (the original called for 2 tablespoons butter or margarine)
• 2 cups fresh mushrooms, sliced
• 1 onion, chopped
• 1 garlic clove, minced (or more!)
• 2 cups cooked noodles

1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
3. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
4. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.

sirloin, sour cream, flour, water, beef bouillon granules, black pepper, olive oil, fresh mushrooms, onion, garlic, noodles

Taken from www.food.com/recipe/bhg-beef-stroganoff-258105 (may not work)