Mick's Easy Beef Stroganoff
3 lbs. top sirloin cut into bite size pieces
6 T flour
2 t Lawrys Seasoned salt
1 t ground pepper
1 t ground garlic
2 medium sweet onion, sliced
1 lb. sliced baby portabella mushrooms32 oz. good beef stock
1 1/2 T worcestershire sauce
8 oz sour cream
1/2 cup sherry
Mix the flour, salt, pepper and garlic in a 1 gallon ziplock bag. Toss in the sirloin and shake till meat is evenly covered. Heat 3 T olive oil in a large pan or dutch oven, and brown the meat in batches till lightly browned, adding more oil if needed.
Add the onion and mushrooms to the browned meat and stir well.
Stir in the beef stock and worcestershire sauce and bring to a simmer. Cover and allow to simmer in all it's glory for 45-60 minutes, stirring occasionally. Relax and have another martini.
Meanwhile, cook your favorite noodles according to the package instructions.
Remove the cover and add the sour cream and sherry, stir to incorporate well. Allow the mixture to return to a low simmer. Serve over hot noodles.
Now, if I could only get Mick to do the dishes...