Mushroom Stroganoff - cooking recipe

Ingredients

1 cup dried mushroom
4 cups beef broth
2 tablespoons butter
1 onion, chopped
1 tablespoon flour
1/2 cup sour cream
12 ounces egg noodles

Preparation

Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
Saute the onions in butter in a large skillet until soft, about 15 minutes.
Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
Slowly add the mushroom broth, bring to boil until thickened.
Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
Serve over egg noodles cooked according to directions.