Beef stroganoff has been a favorite dish of mine forever. Although I do like it with noodles….the traditional way……I prefer mine over rice. Mm-m-m-m, all that rich sauce poured over rice….mushrooms, beef….yum. This is an easy dish to put together. I love serving it to guests. I think your guests and family will love this, too. Serve it with some good red wine and ohhhhhhhhhh, good stuff. You will just want to slurp up every little bit of the sauce. But don’t slurp…rude…no slurping.

Beef Stroganoff

1 lb sirloin, thinly sliced (it’s easier to slice really thin if the beef is slightly frozen)
1/2 stick of butter
1 lb fresh mushrooms, sliced (it will look like too much, but they shrink up)
1/2 of a medium sized onion, sliced
1  8 oz container of sour cream
3  tblsp Worcestershire sauce (A MUST)
2  cups of beef or chicken stock, mixed with 2 tblsp flour
1/2  cup white or red wine
salt and pepper to taste

Cooked rice or egg noodles

In a large skillet, melt 1/2 stick of butter. Add beef slices and onion. Fry until onions are semi soft. Add mushrooms, Worcestershire, chicken/beef stock, wine, salt and pepper. Allow it to simmer for about 20 minutes. Add sour cream. Allow to cook for approx. 10 minutes. Serve atop rice or noodles.