Beef Stroganoff

1 ½ pounds beef sirloin cut into ½ inch cups

8 ounces mushrooms

1 cup thin sliced yellow onion

¼ cup butter

1 teaspoon Worcestershire sauce

¼ cup flour

1 cup sour cream

1 1/2 cup beef stock

1 bay leaf

Cooked egg noodles

1.       Sauté the beef in the butter at medium-high heat. Caramelize the beef until brown in color.

2.       Add the onions and mushrooms. Cook for 2 minutes then add 1 cup of beef stock. This should deglaze you pan. Reduce the mixture to a simmer.  Add the bay leaf and Worcestershire sauce then cover and simmer for 15 minutes.

3.       Combine the flour and remaining ½ cup beef stock in a small bowl. Mix well until smooth.

4.       Add the flour and broth mixture to the beef mixture. Boil the mixture for 1 minute stirring often being careful not to burn. It must boil for 1 minute. This should thicken the beef mixture.

5.       Reduce temperature to low then stir in the sour cream. Do not boil after the sour cream has been added.

6.       Season to your taste with salt and pepper.

7.       Serve over plain or buttered noodles.