Easy Beef Stroganoff

🧂 Ingredients

• 1 lb flank steak

  (any beef cut will work; slice thinner when using tougher meats)
• 1 cup all-purpose flour
• 2 tablespoon vegetable oil
• ½ teaspoon each, salt & pepper

  (to taste)
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 1 cup water

  (to add the beef bullion cubes to)
• 2 cubes beef bullion
• 1 tablespoon Worcestershire sauce
• 1 cup mushrooms

  (sliced, use your preferred mushrooms)
• 16 oz sour cream
• 3 cups pasta

  (3 cups dry egg noodles - cooked, drained and rinsed)

Instructions

• 1 Slice 1 lb flank steak. Preheat a large skillet with vegetable oil to
  medium-high heat.
• 2 Place sliced beef in a bowl, coat it with 1 cup all-purpose flour, and then add
  it to the heated 2 tablespoon vegetable oil in your skillet. Add seasoning: ½
  teaspoon each, salt & pepper, ½ teaspoon paprika, and ½ teaspoon onion
  powder. Cook until meat slices are browned around the edges.
• 3 While the meat is cooking, heat 1 cup water with 2 cubes beef bullion in the
  microwave for 2 minutes, stir, and then heat an additional 1 minute. Stir again,
  then add to the skillet once the meat slices are ready. Add 1 tablespoon
  Worcestershire sauce and stir to combine.
• 4 Bring gravy to a boil, then reduce heat to low and simmer.
• 5 Add 1 cup mushrooms and cook for 8-10 minutes.
• 6 Remove from heat when gravy is slightly thickened, and add 16 oz sour cream.
  Stir in sour cream until evenly distributed throughout the cream sauce.
• 7 Serve beef stroganoff immediately combined with 3 cups pasta or atop your cooked
  (and buttered, optional) noodles. Garnish with chopped parsley, if desired.

Nutrition Info