Beef Stroganoff

One of my new favorite cookbooks is Our Best Bites. I've been a fan of their website for a long time and was so excited that they came out with a cookbook. It was a birthday present that I gave myself because I just couldn't stand waiting until my birthday to open it!! Enjoy!

Beef Stroganoff
1 lb. top sirloin or tenderloin steak
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 tbsp. butter, divided
8 oz. sliced mushrooms (like creminis)
3/4 c. diced onion (about 1 small onion)
4 cloves garlic, minced
3/4 c. warm water
1 tsp. beef bouillon granules, beef base, or one bouillon cube
2 tbsp. flour
2 tsp. Worcestershire sauce
1/2 c. sour cream
Slice steak into strips 1/4 inch thick and about 2 inches long. Sprinkle with salt and pepper and set aside. Melt 2 tbsp. butter in a large skillet over medium heat and then add mushrooms, onions, and garlic to pan. Saute for 4-5 minutes or until mushrooms are browned and onions are tender. Remove mushrooms, onions and garlic from pan and set aside. Slightly increase heat and melt 1 tbsp. butter in pan. Add beef and saute, stirring, for 3-5 minutes or until no pink is visible.

While the beef is cooking, whisk water, bouillon, flour and Worcestershire sauce together until smooth.

Add this mixture to the beef and return the mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken.

Remove pan from heat and stir in sour cream. Add additional salt and black pepper to taste. Serve over egg noodles or white rice.