Bhg Beef Stroganoff - cooking recipe

Ingredients

12 ounces boneless beef top sirloin steaks (or leftover steak)
1 (8 ounce) carton sour cream (lowfat is fine)
2 tablespoons all-purpose flour
1/2 cup water
2 teaspoons beef bouillon granules
1/4 teaspoon black pepper (or to taste)
1 tablespoon olive oil (the original called for 2 tablespoons butter or margarine)
2 cups fresh mushrooms, sliced
1 onion, chopped
1 garlic clove, minced (or more!)
2 cups cooked noodles

Preparation

If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.