Beef Stroganoff Recipe II
1- ½  lbs    Top Sirloin Steak
3 Cups       Beef Stock
3 Tbsps     Olive Oil
¼ Cup       All-purpose Flour
12-oz         Egg Noodles
¾ Cups     Sour Cream
8 oz            Mushrooms
1 med.       Onion 
2 Tbsps     Worcestershire Sauce
1 Tbsp       Butter
3 tsps        Salt
2 tsps        Black Pepper
Add a teaspoon of salt to a pot of water then bring to a boil. Add the egg noodles to the boiling water and cook for 8 minutes stirring occasionally. After 8 minutes turn off the heat then using a colander, rinse your noodles under cold water then set them aside until later. Generously season the steak with 1 teaspoon of salt and 1 teaspoon of black pepper. Add your olive oil to the pan then bring your pan to medium high temperature. Cook the steak in small batches making sure to achieve a nice sear on each side. After you have cooked all the steak, set them aside until later. In the same pan melt your butter then saute the onions for 3 minutes. Next add the mushrooms and continue to saute for an additional 3 minutes. To make the gravy, add the flour then the beef stock and bring to light simmer. Return the steak to the pan then add the Worcestershire sauce and the remaining salt and pepper and mix well. Add the sour cream and mix well then simmer for an additional 10 minutes then it is ready to serve.