Beef Stroganoff
8 ounces sour cream
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds boneless sirloin steak, cut into 2" strips
1 tablespoon butter
1/2 cup onion, chopped
14 ounces beef broth
2 cups mushrooms, sliced
fresh parsley, chopped, optional
7 cups medium egg noodles, cooked as directed

1. Combine first 3 ingredients in a bowl. Set aside.

2. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef, seal and shake to coat beef.

3. Melt butter in a large nonstick skillet over medium-high heat. Add onion, saute 2 minutes or until tender. Add beef and flour mixture, saute 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms, cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook uncovered, 1 minute, or until heated (do not boil). Stir in parsley, if desired.

4. Serve over egg noodles.

*** Nice, basic stroganoff recipe. I love this stuff on a cold day.