You can use round steak for real beef stroganoff. Classic Beef Stroganoff Prep Time 20 min Total Time 38 min Servings 6 Ingredients 1 1/2 pounds beef sirloin steak, 1/2 inch thick 8 ounces fresh mushrooms, sliced (2 1/2 cups) 2 medium onions, thinly sliced 1 garlic clove, finely chopped 1/4 cup butter or margarine 1 1/2 cups Progresso beef flavored broth (from 32-ounce carton) 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/4 cup Gold Medal all-purpose flour 1 1/2 cups sour cream 3 cups hot cooked egg noodles Directions Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.