#2857 - Quick Stroganoff

(by Shirley McNevich)

2 TBSP butter
2 lbs. boneless sirloin steak (cut into strips)
1/2 lb. sliced fresh mushrooms
1 envelope Lipton onion soup mix
2 1/4 cups water
3 TBSP flour
1/2 cup sour cream
egg noodles (your choice of amount--cooked and drained according to bag directions--do NOT rinse)

Salt and pepper both sides of each sirloin steak strip. In a skillet over medium heat add butter, mushrooms and sirloin steak strips--cook/stir/flip until beef is browned on both sides. In a measuring cup measure 1 3/4 cups water and add the soup mix to the water--stir. Pour the soup mixture over the steak pieces. Turn heat back to simmer. Simmer the beef (covered) for 30-40 minutes (or until beef is tender), stirring occasionally. In a separate saucepan add sour cream, flour and 1/2 cup water--cook/stir over medium heat until boiling. Once boiling, turn heat back to simmer--simmer until mixture thickens, stirring every few minutes. When ready to serve, place cooked egg noodles on each plate, divide beef mixture and place beef pieces over the egg noodles, and drizzle the cream cheese sauce over the beef on each plate.