Beef Stroganoff RJ style

1 lb. beef steak (any kind really will do, I use London broil) sliced VERY thin (more or less meat according to your likes)

2 tbsp Olive Oil
3 tbsp flour
12 oz crimini or button mushrooms, quartered or sliced (your choice) also more or less to your likes
1 clove garlic, minced or grated (or if you used the jar stuff a tablespoon of that)

1 tsp onion powder (you can use a small onion diced instead)
sea salt to taste
ground pepper to taste
2 cups beef broth
½ cup red wine
1 ½ cups (12 oz) sour cream the containers are 16 oz, save the extra for a spoonful on top of served plate for a garnish
2 tbsp Worcestershire sauce

1.   Heat 2 tbsp of olive oil in a heavy bottomed, deep sided sauté pan or Dutch oven.

2.   Lightly season sliced beef with salt & pepper.  Brown in oil with garlic & onion for 2-3 minutes.  Then toss in sliced mushrooms.

3.   Slowly add in flour and stir to combine, will be super thick. Pour in broth a little at a time, stirring to ensure there are no lumps.  Then add Worcestershire & wine & simmer for about 5 minutes on low or until thickened. (if you’re a taster like me, at this point it should taste like beef gravy that has a light to moderate sour note to it.)

4.   Turn off heat and stir in sour cream.

5.   Serve over fresh pasta or store bought egg noodles cooked to package directions (al dente). (I always use durum wheat pasta) but you can use any kind.

Note:  This is really good if you have a pressure cooker you can do it in.  If you do..once you get all the ingredients in (minus sour cream) then pressure cook for 10 minutes at 15lbs.  Then run cold water over cooker to cool and release lock.  Add sour cream.  Yummy.

Play with the amounts to make ur version of perfect.