Souper Stroganoff

Instructions

1. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the sliced beef sirloin and season it with salt and pepper. Cook until the beef is browned on all sides, then remove from the skillet and set aside.

2. In the same skillet, melt the remaining tablespoon of butter. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their juices and start to brown.

3. Sprinkle the flour over the mushroom mixture and cook for another 1-2 minutes, stirring constantly to avoid clumping.

4. Slowly pour in the beef broth, stirring continuously to incorporate the flour and create a smooth sauce. Bring the mixture to a simmer and let it cook until it starts to thicken.

5. Reduce the heat to low and stir in the sour cream and Worcestershire sauce. Add the cooked beef back into the skillet, mixing everything together until well combined. Let the mixture simmer gently for another 5-10 minutes to allow the flavors to meld.

6. Check the seasoning and adjust with salt and pepper if needed. If the sauce is too thick, you can add a splash of beef broth to reach your desired consistency.

7. Serve the Souper Stroganoff over a bed of cooked egg noodles and garnish with fresh chopped parsley.