Kelli's Kitchen

Beef Stroganoff

Not the best picture I've ever taken but between homework and rushing out the door for practice I was unable to take the time to snap a great shot.  It's that time again, when the weather is supposed to turn nice and the kids activities go into full gear.  Well okay,  it's still snowing outside but the kids sports have started and I am back to making dinner before practice.  This is actually quick and easy, plus is a good meal to reheat after we get home.



Ingredients
1 1/2 lb beef sirloin steak or fajita style beef
 2 tablespoons olive oil
8 ounces fresh mushrooms
1 medium onion chopped
1 garlic clove
1 1/2 cup beef broth
1 teaspoon Dijon Mustard
3 tablespoon all purpose flour
1 cup sour cream
3 cups egg noodles cooked
Salt and Pepper to taste


Directions
Heat olive oil in a large skillet; add onions, garlic, and mushrooms. Cook until mushrooms are tender; remove from skillet.

Salt and pepper your beef, add to the same skillet. Brown on all sides, about 10 minutes. Add 1 cup of broth and Dijon mustard. Bring to a boil; reduce to simmer. Cover and cook for another 15 minutes.

Whisk remaining broth and flour together; add to the beef mixture. Add onion mixture and bring to a boil; continually stirring until mixture thickens, about a minute.  Turn the heat off and stir in the sour cream.  Serve over noodles!