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- 11/2 pounds Top Sirloin Steak
- 2 tablespoons butter
- 1 package (10 ounces) sliced mushrooms
- 3 cloves garlic
- 11/2 tablespoons unbleached flour
- 11/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/3 cup sour cream
- Hot, buttered wide egg noodles
- Cut steak into 1/4-inch thick slices. If slices are long, cut in half crosswise.
- Melt 1 tablespoon of butter in a 12-inch nonstick frying pan over high heat.
- Add half the steak, spreading it out into a single layer.
- Cook until undersides are seared, 30 seconds to 1 minute.
- With tongs, quickly turn pieces over and cook until other sides are browned but meat is still rare in center (cut to test if necessary), 30 seconds to 1 minute more.
- With a slotted spoon, transfer cooked meat to a plate.
- Repeat to cook remaining meat.
- Transfer to plate when done and set aside.
- Add remaining butter, mushrooms, and garlic to frying pan; mix well.
- Cover pan and cook over high heat, stirring occasionally, until mushrooms exude juices, about 4-5 minutes.
- Uncover pan and cook, stirring often, until mushrooms are browned and juices evaporate, about 3 minutes.
- Sprinkle flour over mushrooms and stir over the heat 1 minute.
- While stirring constantly, gradually add broth and Worcestershire sauce to pan.
- Bring mixture to a boil, then simmer, stirring often, until mixture thickens and is slightly reduced, 2-3 minutes.
- Stir in sour cream and meat and any juices. Stir just until heated through, about 1 minute.
- Transfer stroganoff to a serving bowl and serve over hot, buttered egg noodles.
- Healthier Alternative: use light sour cream for a lower-fat version.