Beef Stroganoff

Prep time: 25 minutes
Servings: 8

You could easily cut this recipe in half for a small family. It's pretty quick and easy to make and so satisfying. (Mushrooms can also be added, but I don't like them, so I leave them out.)

• 2 pounds sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour
• few dashes of garlic powder
• 1/2 cup butter or margarine, divided
• 1 large onion, chopped
• 1 can (10-1/2 ounces) beef broth
• 1 teaspoon dried basil
• 3 cloves minced or crushed garlic
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 cup (8 ounces) sour cream
• Cooked rice or egg noodles

Add garlic powder, salt and pepper to flour. Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

The smell of this dish cooking takes me back to my childhood when I would come home from school on a chilly day and my mom would be making this for our family. It's a comfort food for me. One of my favorites.