Classic Beef Stroganoff Ingredients 1 1/2 pounds beef sirloin steak, 1/2 inch thick 8 ounces fresh mushrooms, sliced (2 1/2 cups) 2 medium onions, thinly sliced 1 garlic clove, finely chopped 2 tablespoons margarine 1 1/2 cups Progresso® beef flavored broth (from 32-ounce carton) 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/4 cup Gold Medal® all-purpose flour 1 1/2 cups fat-free sour cream 3 cups hot cooked egg noodles Directions Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in margarine in 10 inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles. Back