Beef Stroganoff

I didn't used to like beef stroganoff. Then we ate it at Rob's sister, Gayle's, house. It was YUM! She just throws it together, so here is something of a variation of her recipe. You can cook the beef in the oven, or crock pot, or use a tender cut of meat..trim off the fat and bone and cook in the same skillet..making this almost a one dish meal, or use leftover roast.

Beef Stroganoff
1 1/2 lbs beef
2 Tbsp butter
1 small clove garlic, minced
1 tsp salt
8 oz mushrooms, chopped
1/4 cup onion, chopped
2 Tbsp red wine (optional)
1 1/2 cups beef broth (bouillon and water works too)
3 Tbsp flour
1 cup sour cream
3-4 cups egg noodles
I buy tougher, fatty, less expensive cuts of beef and cook a couple of hours in the oven, or 4-8 hours in the crock pot. Season the beef with a little salt and pepper. When its done, let cool a few minutes, then trim off fat & bones and cut into bite size pieces. Set aside. In a saucepan, cook the egg noodles as directed on the package. At the same time, in a large skillet, add the butter, garlic, salt, mushrooms, and onion. Cook on medium about 5 minutes, stirring occasionally. Sprinkle the flour over the top and cook, stirring, two minutes more. Add the cooked beef, red wine and beef broth. Turn heat to medium low and simmer about 10 minutes, stirring occasionally. Drain noodles when done. After the beef has simmered, remove pan from heat and add the sour cream. Stir thoroughly. Add the noodles. Mix well. Serve hot.