Beef Stroganoff

While this is a great comfort food for a sick friend, it is also good enough to serve the preacher for Sunday dinner. And that’s high praise.

2 tablespoons oil

2 pounds sirloin steak, cut into 1 ½-inch cubes

2 tablespoons butter

2 tablespoons flour

1 (10 ¾-ounce) can cream of mushroom soup

1 (3-ounce) can sliced mushrooms, drained

1 (10 ¾-ounce) can beef broth

1 teaspoon garlic salt

1 cup sour cream (optional)

Preheat the oven to 350 degrees. In a large skillet heat the oil over medium heat. Brown the meat in small batches and set aside. In the same skillet add the butter, flour, cream of mushroom soup, sliced mushrooms, beef broth, and garlic salt, stirring well to combine all the ingredients. Add the meat to the skillet. Cover and place the skillet in the oven. Continue to cook for 1 ½ hours or until the meat is tender. Remove from the oven and add sour cream if desired. Return the skillet to the oven for 5 minutes. Serve over rice or noodles.

Makes 8 servings.