Creamy Beef Stroganoff

I must start this recipe by saying that I have only had chicken noodle soup for multiple days because of strep throat.  Icky...I can't even imagine having a sip of chicken broth now.   Maybe chicken broth mentally triggers my body into thinking it is sick?!   With all that said...This is the most creamy recipe for Beef Stroganoff I have ever tried.    Another debate that the Mr. and I have-  What is the best drink to have with dinner? (besides the obvious vino!)  I say water.  He says milk.  So yes,  that is a picture of his oversized portion of food (thanks to me!) and his big ole cold glass of milk. 

What you need:
1-1 1/2 lbs. Top round steak
salt
pepper
flour
1 (10.5 oz.) can beef broth
8 oz. sour cream
1 jar sliced mushrooms, drained
1 lb. No Yolk noodles

Directions:

- Cook noodles according to the directions on the package.

- Cut beef into bite-size pieces. Salt and pepper meat.

- Lightly coat meat with flour.

- In a large skillet cook meat in a tablespoon of oil until meat is browned all the way through.

- Add beef broth, sour cream and mushrooms to the meat and stir to combine.

- Simmer until the sauce begins to thicken. How thick or thin the sauce is is up to you. If it gets to thick you can add a little bit of water to thin it out.

Put noodles on the plate and pile on the mountain of creamy beefy goodness!

I know it is "Spring" and this meal is just perfect for Fall and Winter...but when our tummy growls for something...we listen.   We have little to no self control.  :)Enjoy and let me know how it goes!