Mom Tobler's Beef Stroganoff

In a large frying pan drizzle approx. 1-2 Tbs. olive oil
Saute':
1/2 cup chopped onion
1 -1 1/2 lbs of Beef Sirloin steak or round Steak
when the onions are golden and the steak is almost brown
reduce the heat and add about a Tbs. minced garlic (garlic browns/burns so easily)

Add:
season salt (a few generous shakes)
ground pepper (be generous here also)
Worcestershire sauce ( a couple splashes.)

This is a good point to cover it and reduce the temperature to lowest setting and just let the meat simmer in juices that are in the pan while you fix the salad, set the table or even start cooking the pasta, so the meat can tenderize and absorb the flavors of the seasonings.
(if there are no juices, add the beef broth, but not the flour paste, at this point)

In a separate small saute' pan:
Saute' mushrooms in a chunk of butter (1-2 Tbs.)
Sprinkle with a little garlic salt or powder
As the juices cook out of the mushroom, pour it (the juices) over the meat.
When mushrooms are done... Set them aside.

To the meat add :
2 1/2 cups beef broth or re-constituted beef bullion.
1 Tbs. flour made into a paste with 1/2 cup water
turn up the heat to medium, cook and stir until the broth is thickened.
Taste the gravy at this point and add salt if desired. (the bullion usually makes it salty enough)

Add the saute' mushroom to the meat at this point
or serve them separately is somebody has mushroom issues.

Add about 3/4 cup sour cream (a couple big scoops) to the gravy
Stir until smooth and gravy is reheated (But don't let it boil).

Serve immediately over hot buttered egg noodles and top with sauteed mushrooms (if they aren't in the stroganoff already.

Enjoy!