Beef Stroganoff

I'm not going to lie, I love me some beef stroganoff. I was really craving some last week and found Paula Deen's recipe for it. It was amazing! The only thing I really changed was the addition of Worcestershire sauce--no stroganoff is complete without it, in my book anyway. I served it with some sauteed zucchini and green salads, over a bed of whole wheat pasta. See--health food. Right?

Beef Stroganoff

1-2 pounds round steak or other lean meat, cut into thin strips
salt and pepper
garlic powder
2 T. butter
2 T. olive oil
1 onion, minced
8 oz. sliced fresh mushrooms
1 t. flour
1 1/2 c. broth
1 can cream of mushroom soup
about 2 T. Worcestershire sauce
1 c. sour cream (if you have Tillamook brand locally, their natural sour cream is VERY good)
cooked egg noodles

Heat a large pan over medium heat, add the butter and oil. When the butter is melted, add the beef strips. Salt, pepper, and garlic powder to taste. Brown the meat then remove from a pan and set aside.

Add the mushrooms and onions, sautee until the onions are translucent. Sprinkle the flour over the mushrooms and onions, stir. Add the beef back to the pot, the mushroom soup, the broth, and Worcestershire sauce, and stir. Cover and turn heat down to low, cook for 30 minutes.

Right before you remove from heat, stir in the sour cream. Serve over the egg noodles.