Classic Beef Stroganoff

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

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

3 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.

4 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.

It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.

A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, anchovies, and vinegar).

The sirloin steak is easier to slice if it’s partially frozen. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner.

Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.

White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead.