Zaroga's Beef Stroganoff

I use my non-stick chicken fryer pan to make this dish.
Servings: about 6 (the recipe can be cut in half)

1 lb of ground beef or beef stew or other beef cut chopped into small pieces or strips.
1 medium (Vidalia) onion chopped
2 cloves of garlic or to taste diced
8 oz. mushrooms chopped (canned are okay, but fresh are much better)
2 cans (14 oz) beef broth (I use low sodium)
2 tablespoons Kitchen Bouquet
2 tablespoons of cornstarch
3 cups of uncooked medium noodles
salt & pepper to taste
8 ozs.sour cream

Brown the beef, onions, mushrooms and garlic together. Add the beef broth and Kitchen Bouquet to the beef mixture and bring to a boil. (If using beef stew cook mixture until the meat is tender) To the cornstarch add enough water to make a thin paste and add to beef mixture. Bring to a boil stirring constantly. Taste and add salt & pepper to taste. Add the noodles. Reduce to a bubbling simmer and place the lid on the pan. Cook, stirring occasionally for ten minutes. I have an electric stove and turn it off at this point. Let stand a few minutes covered on warm stove eye until most of the liquid is absorbed. With a gas stove you may need to turn the flame to low. Stir in sour cream and serve.

This is how it looks made with beef cut into small pieces.

For more pictures go to Zaroga's Nook.