Beef Stroganoff

Ingredients

• 1 lb (500 g) sirloin steak, cut into 1" (2.5 cm) cubes
• 2 tbsp (30 mL) butter
• 1 onion, finely chopped
• 2 cups (500 mL) mushrooms, quartered
• 1 cup (250 mL) diagonally sliced carrots
• 3/4 cup (175 mL) sour cream
• 1/4 cup (50 mL) all-purpose flour
• 1 1/2 cups (375 mL) milk
• 1 tbsp (15 mL) tomato ketchup
• 1 tbsp (15 mL) lemon juice
• Salt and pepper, to taste
• 2 tbsp (30 mL) fresh parsley, finely chopped
• 1 lb (500 g) egg noodles or bowtie pasta, cooked

Preparation

1. In large skillet, cook steak in butter over medium heat for 5 minutes. Add onion, mushrooms and carrots; cook until onion is tender.
2. In bowl, mix together sour cream and flour. Add milk and ketchup; stir well. Gradually pour milk mixture into the skillet. Cook and stir until sauce comes to a boil and thickens. Simmer 5 minutes. Add lemon juice and season to taste. Sprinkle with parsley and serve with pasta.