Beef Stroganoff

This recipe is actually one I got from my husband, Dave, when we were dating.  (back in the days when he was trying to impress me), which he did, with his cooking.  Somehow, he seems to have decided he "likes my cooking better" and for the last 20 years or so it's me that makes it and does 99.9% of the cooking.  Wonder how that happened?  Anyway, it's the requested entrée for Kim's 40th birthday party tonight and I am posting the recipe for those of you who want another easy, yet elegant and delicious main course.  I don't know anyone who doesn't like this, at least so far, when I've made it. 

BEEF STROGANOFF:

1 Sirloin steak..the size can vary depending on how many people you are serving and their appetites..I usually use about 1-1/2 lbs for the 3 of us, but my son loves it, so it should normally feed 4 adults with normal appetites easily.  I freeze it slightly so it's easier to slice into thin bite size pieces, trimming off all the fat and grizzle that you can. 

Heat a little oil and butter in a large frying pan.  Dust the sirloin slices in flour, shaking off excess, salt and pepper them and brown them on both sides in the pan, making a couple batches if necessary..remove and set aside in a dish.

Scrap pan if necessary and add a little more oil and butter.  Slice a peeled yellow onion thinly into rings, add to the warm pan and cook slowly until they are softened and carmelized.  add a small can of sliced mushrooms and cook until slightly browned also.  At this point you can also add 1 tsp of minced garlic being careful not to burn it.  I also have used just powdered garlic to taste.

Dump the browned meat back into the pan.  Add 1 can of beef consommé (Campbell's carries it) and let simmer until meat is totally cooked on low heat.  (about 10-15 minutes.  Add sour cream, about 3/4 to 1 cup, depending on your taste, and serve over buttered egg noodles, cooked per directions.