Classic Beef Stroganoff

8 ounces mushrooms, sliced (about 2 1/2 cups)

2 medium onions, thinly sliced

1 clove garlic, finely chopped

1/4 cup margarine or butter

1 1/2 cups beef broth

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup Gold Medal all-purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips.

Cook mushrooms, onions and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer

15 minutes.

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.

Makes 6 servings

This recipe displayed with permission from General Mills, Inc.