Beef Stroganoff

Super easy and fast dinner from BH&G for a busy weeknight without too much fat or calories. Which is probably why my mom used to make this all. the. time. And Matt requests it about once a month, which I am happy to oblige because it takes me about 30 minutes from start to finish (if I remember to start the noodles at the right time).

2 tbsp olive oil
12 oz sirloin, thin cut
1 medium onion, chopped
1 1/2 to 2 cups sliced mushrooms
1 clove garlic, minced
8 oz sour cream
1/2 cup beef broth (2 tsp instant beef bouillon granules and 1/2 cup water)
2 tbsp flour
1/4 tsp black pepper

Slice beef into bite-size strips. In a large skillet, cook beef, onion, mushrooms, and garlic in oil about 5 minutes or until beef is cooked.



I know this looks like a ton of food but, trust me, it cooks down a lot.

In a small bowl, combine sour cream, beef broth, flour, and black pepper.





When beef is done, pour sour cream mixture over all and simmer until thick.



See what I mean? It looks like half the food you started with.





Sometimes Matt likes pretend I've actually made him real gravy when he sees this.

Serve over wide egg noodles or rice.



Serves 4-6.