Beef Stroganoff

My family has been making this version of beef stroganoff for over 30 years now. It is easy to prepare and if you allow at least an hour to simmer, even the toughest beef turns out oh so tender! I sometimes add a little extra beef bullion to the broth for an even beefier taste. As a kid, this was always served over white rice, but my family now enjoys it with brown rice. Egg noodles work well too. Enjoy!

Beef Stroganoff
You will need:
1 1/2 lbs. round steak (cut into pieces) or stir fry beef
Salt and Pepper (to taste)
1/4 cup flour
1/4 cup butter
8 oz. sliced mushrooms (canned or fresh)
1 medium onion (chopped)
1 clove garlic (minced)
2 cups beef broth
1 cup sour cream
Egg noodles or rice

Directions:
Combine salt, pepper and flour in shallow dish. Roll meat in mixture to coat. Brown meat in melted butter in a large skillet. Remove meat after it is browned. Add onions, garlic and mushrooms to skillet to brown for a few minutes. Then add meat and beef broth back into the skillet. Simmer approximately 1 hour until meat is tender. Add sour cream and heat through (but don't boil). Serve over egg noodles or rice.