BEEF THAT'S WHATS FOR DINNER. ENJOY DAN:

                         BEEF STROGANOFF by CHEF DAN:

Servers 4-6

INGREDIENTS:

1-1/2-pounds beef sirloin, cut into 1/2-inch strips

2 tablespoon olive oil

 2 tablespoons butter

2 tablespoons all-purpose flour, divided

8 ounces fresh mushrooms, sliced

2 onion, thinly sliced

3 garlic cloves, minced

1-1/2-cups beef broth (from a 32-oz carton)

1 (10-3/4-oz) can mushroom soup

1 cup light sour cream

1/4-cup vermouth or sherry

Kosher salt and freshly ground black pepper

3 cup hot cooked egg noodles

DIRECTIONS:

1.    Season steak strips with salt and pepper.

2.    Dust the steaks with 1 tablespoon flour.

3.    In a skillet over medium-high heat add oil and butter and when sizzling hot add steak strips.

4.    Quickly brown both sides.

5.    Remove steaks strips from the pan.

6.    Add onions, garlic, and mushrooms to the pan drippings.

7.    Sauté for 4-5 minutes or until the onion are soft and mushrooms are browned.

8.    Deglaze the pan with vermouth or sherry.

9.    Sprinkle with the pan width 1 tablespoon of flour.

10. Put steak strips back into the pan with the onion, and garlic mushroom mixture.

11. Add mushroom soup and beef broth.

12. Cover and cook over low-heat for about 30 minutes.

13. Stir in sour cream the last few minutes of cooking, heat until hot (do not boil)

14. Serve over cooked noodles.

    ENJOY DAN:                               BON-APPETITE!!