Beef Strogonoff

• 1 1/2 Ibs lean sirloin steak, 1/2 inch thick, cut into cubes
• 3 T olive oil
• 1 Ib mushrooms
• 2 T butter
• 2 T flour
• 1 t salt
• 1 t paprika
• 1/2 t pepper
• 2 cups sour cream
• 1 cup prepared beef bullion (1 cup boiling water, 2 bullion cubes)
• 1 package wide egg noodles, cooked

1. In dutch oven, heat olive oil over medium high heat. Brown meat in hot oil,
2. reduce heat and simmer over low heat for approx 30 minutes, stirring frequently.
3. Add mushrooms and continue to simmer.
4. Heat skillet over medium low heat, melt butter slowly. Add approx 5 T of the
5. juices of the cooking meat & mushrooms to the melted butter. Slowly add the
6. flour, stirring constantly to make a roux. Stirring contstantly, cook until it
7. thickens. Add prepared bullion to roux.
8. Gradually add to the meat and mushrooms. Stir in salt, paprika and pepper.
9. Cook another 20 minutes. Add sour cream and heat through. Serve over cooked
10. egg noodles.

lean sirloin steak, olive oil, mushrooms, t, t, salt, paprika, pepper, sour cream, beef bullion, egg noodles

Taken from www.epicurious.com/recipes/member/views/beef-strogonoff-50127575 (may not work)