Beef Stroganoff

Ingredients

• 2 pounds sirloin steak, cut into cubes
• 1 cup flour
• 2 tablespoons of your favorite dairy free “butter”
• 3 tablespoons vegetable oil
• 2 large onions - chopped
• 1 (10.5 ounce) can beef broth
• 1 teaspoon dried basil
• salt and pepper to taste
• 1 package fresh mushrooms – sliced
• 3 tablespoon Worcestershire sauce
• egg noodles

Directions

Cube the beef and rinse in water. Then in batches, dredge in flour (a sandwich bag works best for me).

In a skillet, heat oil and butter over medium heat. Add dredged beef, one batch at a time; brown on all sides, and then set aside in a separate plate. With your remaining roux in the saucepan, add onions and mushrooms and sauté until tender. Then add broth, basil, salt and pepper, and Worcestershire sauce. Cook on medium-low until mixture thickens, about 10-15 minutes. Serve over egg noodles.

***Using plenty of flour allows the mixture to become thick enough that you do not need sour cream.