Mick's Easy Beef Stroganoff with Noodles

I am fortunate to have an artistic son.  Mick is my oldest, and a phenomenal musician and the lead singer for an awesome reggae band - Spred the Dub .  Every so often, he enjoys using his creative talents in the kitchen, and this is his go-to recipe.  I always dreaded making Beef Stroganoff because it was so time consuming.  It goes so much faster when all I have to do is sip on my martini and watch Mick do the cooking.

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 mushrooms

32 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...

Eat Happy!