Credit where credit is due: I'd like to shout out to my officemate and pal Sandy Owings for hooking me up with this recipe. It worked out just fiiiiiiiiiiiiiiiiiine, my friend. [hõhõhõhõ]!
To start, make sure you have all the ingredients handy, including some sirloin strips (we used glorious superhuman sirloin strips but you can get smaller ones which are specifically sold "for stroganoff", if you like.) You'll also want mushrooms (about 3/4ths of a pound), onions (a medium-size yellow onion works nicely), beef bouillon cubes, an 8 oz. tub of sour cream, egg noodles, flour, black pepper, butter, water, air, a stove, a skillet, a kitchen, possibly some plates, some napkins, utensils, uh, a dining table, and maybe a trash can so you can throw out the random little bits of packaging and stuff that the MEAT comes in.
Got all that?
Good.
Melt 2-3 tbsp butter in a pan. Brown half of your crosswise-cut strips of sirloin in the butter. Then, remove the meat, and set it aside for a moment. Leave the fat and the melted butter in the pan. Brown the other half in the fat and butter. When you're satisfied with that, add all the meat in and simmer it with mushrooms and onions for a while.
You should have a measuring cup handy. If you don't I don't know what you're doing in the kitchen but I'll let you read the rest anyway. You want about 1c water, and a beef bouillon cube. Dissolve the one in the other (I'll let you figure that out) and let it cool off a little.
Now you want to combine your bouillon, 8 oz. sour cream, 2 tbsp. flour, and a little black pepper (to taste) in that measuring cup. Mix it up, fight with the flour a little so that it doesn't bunch up and get lumpy, and when you're satisfied with the results, throw it in the big ol' skillet.
Let it cook for a little while. Serve it over egg noodles.
My name is, What? My name is, What? My name is, What?
Brian R. Gaeke