Russian Stroganoff

• 1/4 cup all-purpose flour
• 3/4 teaspoon salt, divided
• 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 cups sliced fresh mushrooms
• 1 can (8 ounces) tomato sauce
• 3/4 cup water
• 1 tablespoon beef bouillon granules
• 1 tablespoon Worcestershire sauce
• 4 drops hot pepper sauce
• 1/4 teaspoon pepper
• 1/2 cup reduced-fat sour cream
• Hot cooked noodles

1. Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove.
2. Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender.
3. Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.

allpurpose, salt, beef, olive oil, onion, garlic, mushrooms, tomato sauce, water, beef bouillon granules, worcestershire sauce, pepper sauce, pepper, sour cream, noodles

Taken from www.tasteofhome.com/recipes/russian-stroganoff/ (may not work)