Ingredients:
1 Tablespoon olive or vegetable oil
1 lb. diced beef sirloin
1 medium onion, chopped
1 clove garlic, minced
1 small can of mushrooms, chopped fine
1 teaspoon salt (optional)
Pinch of black pepper
1 Cup beef stock or broth
2 Tablespoons tomato paste
3/4 Cup water or cooking sherry
2 Tablespoons flour
1 package egg noodles
Directions:
Heat oil in a skillet over medium heat and brown the beef, adding the onion, garlic and mushrooms as the beef browns. Once the mushrooms are slightly browned, season with salt and pepper, then add the stock and tomato paste. In a small bowl, mix the water/sherry and flour until smooth and stir into the skillet. Lower the heat to a simmer and cook covered for 40-60 minutes. Prepare noodles according to package directions, drain, then serve stroganoff over noodles when ready.