Enjoy classic Beef Stroganoff in under an hour!

INGREDIENTS: 

2 lb Barth’s sirloin steak, cut into 3/4″ strips
4 T butter
3 T flour (cup-for-cup gluten-free flour works great too)
1 large onion, chopped
4 ounces baby bella mushrooms, sliced
8 ounces white mushrooms, sliced
3 garlic cloves, minced
4 cups beef broth
1/4 cup brandy or cognac (optional)
2 t dijon mustard
2 t Worcestershire sauce salt & pepper to taste
1 lb egg noodles
1 cup sour cream 
parsley for garnish


DIRECTIONS:

In a large bowl, toss sirloin strips with 1 teaspoon salt, 1/2 teaspoon pepper, and 2 T flour.

Melt 2 T butter in skillet and brown half of the sirloin. Remove from the pan and repeat with the remaining sirloin.

Using the same skillet, melt 2 T butter; add onion and mushrooms to the pan; sauté until tender; add garlic and sauté an additional minute.

Bring a pot of water to boil and cook egg noodles per directions.

While noodles are cooking, sprinkle the remaining I T flour onto the mushrooms and onions and stir to coat the vegetables.

Add brandy or cognac (if using).

Slowly add beef broth to the skillet and simmer until it thickens. Stir in dijon mustard and Worcestershire sauce.

Add sirloin; simmer for 5 minutes. Add salt & pepper to taste.

Serve meat and sauce over cooked noodles; top with a dollop of sour cream.