|@skyblue:**Recipe Name** |Beef Stroganoff|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Family Member|@skyblue:**Source Description** |Susan Tow|
|@skyblue:**Base** |Beef|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |2|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 3 Tablespoon(s) flour
  * 1 Teaspoon(s) salt
  * 1/2 Pound(s) beef sirloin tip steak
  * 2 Tablespoon(s) olive oil
  * 1 Can(s) sliced mushrooms
  * 1/2 Cup(s) chopped white onion
  * 1 Clove(s) minced garlic
  * 3/4 Cup(s) beef bouillon
  * 1/2 Cup(s) sour cream

**Directions:** \\ Combine flour and salt; dredge meat in mixture. Heat skillet, then add oil. Add sirloin steak strips (preferably top sirloin), flipping meat to brown on all sides. Add mushrooms, onions and garlic. Cook 3-4 minutes, until onions are barely tender. Slowly pour in bouillon, cook slowly while stirring constantly, until mixture thickens. If sauce is too thin, tighten with a little cornstarch and cold water. Stir in sour cream, heat briefly. Serve with rice or noodles.