Recipe(tried): Excellent Beef Stroganoff

EXCELLENT BEEF STROGANOFF

3 tablespoons butter
1 medium onion, chopped
16 oz. fresh mushrooms, sliced
2 lbs. beef stew meat, tenderized well, or good cut of steak cut into cubes
2 cans beef broth, divided use
1 or 2 bags egg noodles, cooked
2 tablespoons tomato paste
3/4 cup flour
water (as needed)
1 (16 oz.) and 1 (8 oz.) container sour cream

Melt butter in a large, deep skillet. Saute onion until soft and caramelized.

Add mushrooms and saute a few minutes longer. Remove from skillet and set aside.

Using same skillet, brown meat on all sides.

Add 1 1/2 cans of beef broth and cook for 30 minutes on medium, until meat is cooked through.

After meat is cooked, add tomato paste and onion/mushroom mixture back into skillet.

Meanwhile, add the remaining 1/2 can beef broth to flour and make a paste. Add a little bit of water to make it easy to pour.

Bring contents of skillet to a boil and add flour mixture, stirring constantly until thick.

Remove from heat, and add sour cream slowly, folding and mixing well.

Serve over cooked egg noodles.