Beef Strogonoff

• 6 T olive oil 
• 2 large onions, diced 
• 1 lb. fresh mushrooms, sliced 
• 1 ½ lbs. sirloin steak, in 1 ½ inch cubes 
• 1 c flour seasoned with salt and pepper 
• 1 pint sour cream 
• 1 lb. egg noodles.

Place the 3 T oil in a medium skillet over medium high heat. Add mushrooms and onions. Cover and reduce the heat to low, stirring occasionally (roughly twenty minutes).

While the vegetables are cooking, dredge each cube of beef in the seasoned flour and set on a plate until all are done. 

Remove the vegetables from the skillet into a medium bowl and set aside.

Place a medium pan with water on high.

Place the remaining 3 T of oil in a skillet over medium high heat.  Add half of the beef and flip after two minutes to brown on both sides.

When water has come to a boil, cook egg noodles according to package directions.

Remove the meat, with tongs, and add it to the bowl with the vegetables.  Place the remaining beef in the skillet and brown the same way.  Add more oil if necessary.  When beef is done cooking, add the vegetable-beef mixture to the skillet.  Season with salt and pepper and add the sour cream, a little at a time until mixture is heated.  Cover and simmer for a few minutes on low.

Drain noodles and place in a large bowl.  Pour skillet contents in the bowl on top of the noodles and toss gently.