Beef Stroganoff

• 1 1/2 pounds boneless sirloin steak
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1/2 pound fresh mushrooms, sliced
• 1 (10 1/2-ounce) can beef broth
• 2 tablespoons catsup
• 2 tablespoons butter or margarine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 (8-ounce) carton commercial sour cream
• Hot buttered noodles

1. Trim excess fat from steak. Partially freeze steak; slice across grain into 2- x 1/4-inch strips.
2. Combine flour and salt. Dredge steak in flour mixture; saute in hot oil in a large skillet until browned. Add mushrooms, beef broth, catsup, butter, Worcestershire sauce, and mustard; stir well. Cover and cook over low heat 1 hour. Just before serving, add sour cream; stir until well blended. Serve over hot buttered noodles.

boneless sirloin steak, allpurpose, salt, vegetable oil, mushrooms, beef broth, catsup, butter, worcestershire sauce, mustard, sour cream, buttered noodles

Taken from www.myrecipes.com/recipe/beef-stroganoff-3 (may not work)