Recipe of the Week: Easy Stroganoff

Part of my New Year's Resolution was to post more often to this blog! One recipe a week it will be -- here's a good one that doesn't take much time at all...

* 1 large onion, cut into thin slices
* 1 3-oz. can sliced mushrooms
* 3 tablespoons butter
* 1 lb. top sirloin or top round steak cut into thin 3" strips
* 1/2 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 cup sour cream (regular, not low fat)
* 1 tablespoon granulated flour
* paprika
* cooked noodles or oven rice

Note: For yummy, tender, extra-thin meat slices, wrap the steak in plastic wrap and put it into the freezer for an hour or two. Remove when partially frozen and slice paper-thin with a very sharp knife.

In a separate bowl, sprinkle the steak strips with the flour, garlic salt and pepper. Mix together and set aside. In a small bowl, stir the sour cream with a spoon until it becomes smooth. In a large frying pan or electric skillet on medium heat, saute the onion and mushroom slices in butter until onion is soft.

Add the steak and saute for about 5 minutes on the same heat. The meat should not brown and should not be over-cooked. Remove pan from heat, stir in the sour cream and return briefly over very low heat only long enough to warm up the sour cream. (Do not boil or the sour cream will curdle.) Serve as quickly as possible over a bed of hot cooked egg noodles or oven rice. Sprinkle paprika over stroganoff before serving.