Stroganoff Wolf'em

by Julie Harrison January 31, 2018

Stroganoff Wolf'em

1 1/2 pounds beef sirloin steak, cut into strips
8 ounces fresh mushrooms, sliced
1 medium onion, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups beef flavored broth
1/2 teaspoon salt
1teaspoon Worcestershire sauce
1/4 cup flour
1 1/2 cups sour cream 
3 cups hot cooked egg noodles
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  • Cook mushrooms, onions and garlic in butter in 10-inch 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.
    Wolf'em adaptation:  Cook Wolf'em cups.  Add 1 spoonful of egg noodles into Wolf'em cup.  Add heaping spoonful of Stroganoff sauce over the noodles.  Top with parmesan cheese and green onions.



Julie Harrison
Julie Harrison

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