Classic Beef Stroganoff

photo by:kraft

Bring the best-loved dish of the '50s back in style. Let big, beefy flavor, rich mushroom sauce and hot noodles revive the dinner hour in retro fashion.

time

prep:

30 min

total:

1 hr

servings

total:

6 servings

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What You Need

boneless beef sirloin steak, 3/4 inch thick (1 lb.)

cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety

Tbsp. flour

1/2

cup water

tsp. instant beef bouillon granules

1/4

tsp. pepper

Tbsp. butter or margarine

1-1/2

cups sliced fresh mushrooms

1/2

cup chopped onion

clove garlic, minced

cups hot cooked noodles

Make It

PLACE steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

MIX sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

MELT butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

ADD sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.