Beef Stroganoff

1/2 a sirloin steak

S&P

Flour

Evoo and butter

Garlic

1 can of beef consommé

1 can of low sodium beef broth

Worcestershire

Ketchup

Large container of mushrooms, sliced

Sour cream or plain Greek yogurt

Egg noodles – 1/2 bag cooked according to package.

Parsley

Heat oil in a large skillet. Slice sirloin into bite size cuts then sprinkle with S&P and dredge in flour. Cook over medium heat and for a few minutes until no longer pink.

Remove steak add a little butter and cook garlic for 30 seconds then add sliced mushrooms. Cook 4-5minutes and remove to plate. To skillet add in consommé, stock, squirt of ketchup and dash Worcestershire and bring to a boil. Reduce heat let simmer a few minutes then add steak and mushrooms back. Reduce broth by half. Remove from heat add in a big spoonful of sour cream.

If eating right away stir in noodles. If not, keep noodles separate. Top with chopped parsley. Enjoy!