Beef Stroganoff

• 2 Tablespoons Olive Oil
• 3 Tablespoons Butter
• 1 pound Sirloin Beef, Thinly Sliced And Seasoned Well With Salt & Pepper
• 1 Onion, Thinly Sliced
• 2 cups Cremini Mushrooms, Thinly Sliced
• 1 can Beef Broth (14 Oz Size Can)
• 1 cup Red Wine
• 1 clove Garlic, Finely Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 cup Sour Cream
• Cooked Egg Noodles, For Serving

1. Add butter and oil into a large skillet (use one with a lid because youll need it later) over medium-high heat.
2. Add the seasoned beef strips and brown it just barely (dont cook it too much, as it will finish cooking in the wine/broth) then remove beef from the skillet and set aside on a plate.
3. Add onions and mushrooms into the skillet and saute until onions become translucent, about 4-5 minutes.
4. Add beef back into the pan then add the broth, wine, garlic, salt and pepper then bring just to a boil.
5. Then lower heat, cover the skillet and let it simmer for about 20 minutes or until the beef is tender.
6. Just before serving remove the lid, turn the heat to low and stir in the sour cream.
7. Stir on low heat just long enough to heat it through.
8. Serve over prepared egg noodles.

olive oil, butter, sirloin beef, onion, cremini mushrooms, beef broth, red wine, clove garlic, salt, pepper, sour cream, egg noodles

Taken from tastykitchen.com/recipes/main-courses/beef-stroganoff-10/ (may not work)