Easy Beef Stroganoff

Easy Beef Stroganoff

Serves 4-6.

The Mr. loved this! Well, besides the mushrooms, which he ever-so-efficiently worked around.

Source: The Cake Mix Doctor Christmas Cookbook

1 pound beef tenderloin or top sirloin, cut into 1-inch cubes

salt

1/2 t. paprika

4 T. (1/2 stick) butter

14.5 oz. can beef broth

8 oz. can tomato sauce

1 pkg. dry onion soup mix

8-oz. pkg. fresh mushrooms, sliced

black pepper

1 lb. egg noodles or Spaetzle

1 T. all-purpose flour

1 c. sour cream

Season the beef cubes all over with salt and paprika. Melt 2 T. of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, 2-3 minutes. Reduce the heat to medium.

Pour 1/4 c. of the beef broth into a measuring cup and set it aside. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste. Let the mixture come to a boil, stirring, then reduce heat to low and let simmer, uncovered, until the stroganoff thickens, and the beef is cooked through, 20-25 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles of spaetzle and cook according to package direction, uncovered, until al dente. Drain well and toss with the remaining 2 T. of butter. Cover and keep warm.

Place the flour in the reserved 1/4 c. of beef broth. Whisk until free of lumps. Pour the broth slowly into the hot beef, stirring constantly. Spoon 1/2 c. of the hot beef broth into a small bowl. Add the sour cream and stir until blended. Pour the sour cream mixture into the stroganoff and stir to combine. Raise the heat to medium and cook until the liquid almost boils.

Serve the stroganoff spooned over the buttered noodles.