1 large onion, sliced
8-12 ounces mushrooms, sliced
3 garlic cloves, crushed
1/2 stick butter
1 cup beef broth
Salt & pepper
2 tablespoons worcestershire sauce
1/4 cup flour
1 cup sour cream
1 package egg noodles
(all ingredients can be adjusted slightly based on what you have in your cupboards & fridge! I like a mushroom heavy stroganoff, for instance.)
Put a pot of water on to boil.
Slice your onion and sauté in butter. Add your garlic. Stir, and then move onions and garlic to the sides of the skillet. Slice your mushrooms and add to the middle of the skillet, and sauté. Add a little salt & pepper. Add a splash of worcestershire sauce and beef broth. Once everything smells good, set aside. (You can either put on a separate plate and reuse the skillet - no need to wash in between uses here, or you can get a new skillet out.)
Put your egg noodles in to boil. Drain, and add a little butter and salt.
Sauté butter, flour and beef broth together with a whisk. Beware the lumps! Whisk harder :) Add salt & pepper & worcestershire sauce. Add the onion & mushroom mix.
While your sauce bubbles away, go grill your steak! You want it around rare/medium rare. Let it rest and slice. Make sure you occasionally stir your sauce. Add the sliced steak to your sauce. Turn down the heat to low and add in the sour cream. Taste and adjust any salt & pepper seasoning.
Fill a bowl with your buttered egg noodles. Add the delicious stroganoff on top, and chow down! Mmm.
YUMBO. This is so good.
Cook & eat in good health.