Beef Stroganoff

Leave it to me to forget one of the key ingredients in a recipe. After I had finished my meal and put the other half in the freezer for a later time, I realized I forgot to add the sour cream. Overall, I'd give the recipe a B. It wasn't amazing but definitely enjoyable. I think it would be a great topping for a nice steak. I need to work on cooking my beef cubes in such a way they don't turn tough.

Recipe from Tasty Kitchen

INGREDIENTS
1-¼ pound Sirloin Steak
1 whole Onion, Chopped
8 ounces, weight Mushrooms
5 cloves Garlic
¼ cups Flour
½ teaspoons Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Pepper Or More Or Less To Taste
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup Beef Broth
1 teaspoon Worcestershire Sauce
2 cups Sour Cream
8 ounces, weight Egg Noodles, Cooked According To Package Instructions

DIRECTIONS

Chop onion, mushrooms, and garlic and set aside. Cut steak into bite size pieces a little larger than your desired size, as they will shrink.

Mix flour, salt, garlic powder, onion powder and pepper. Coat the beef in this mixture.

Melt 2 tablespoons of butter over medium-high heat, add onions and caramelize until brown. Then add mushrooms and garlic. Cook until mushrooms start to have a nice brown color. Remove this mixture to a medium sized bowl.

Heat remaining 2 tablespoons butter and 2 tablespoons olive oil over high heat add steak and flour mixture and cook until steak has a nice brown crust on all sides. Remove to the bowl with mushroom mixture.

Slowly poor into pan the 1/2 cup of beef stock scraping brown bits and forming a sauce over medium heat level. When smooth add the other 1/2 cup of stock, the worcestershire and then add in the meat mixture. Cook until everything is heated through.

Turn stove to low and add sour cream, mix thoroughly until heated and enjoy over noodles or rice!