Beef Stroganoff

• 1 pound leftover steak, sliced thin and cut into bite size pieces (or a pound sirloin steak, sliced thin against the grain).
• 2 tablespoons olive oil
• 1 medium onion, sliced vertically
• 12 oz mushrooms, sliced
• 3 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 - 14 ounce can beef broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sour cream
• 2 tablespoons flour
• 12 oz egg noodles, cooked according to package directions

1. 1. Heat olive oil in pan and quick saute onions until golden. Remove and place in bowl.
2. 2. Add mushrooms to pan and saute until tender. Place in bowl with onions.
3. 3. If using sirloin steak, brown it now and add to bowl with onions and mushrooms.
4. 4. Add a touch more olive oil and saute garlic for a minute or two until soft. Add tomato paste to pan and stir to spread it around the whole pan. Add beef broth and whisk until tomato paste is combined with broth and slightly thickened. Season with salt and pepper and bring to low boil.
5. 5. Mix sour cream and flour together and slowly whisk into pan until combined.
6. 6. Add steak, onions and mushrooms and heat through. Serve with cooked egg noodles.

steak, olive oil, onion, mushrooms, garlic, tomato paste, beef broth, salt, pepper, sour cream, flour, egg noodles

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-52973821 (may not work)