Beef Stroganoff, what a way to start

So after the holiday were over i decied that i needed to cook more. I have over 15 cook books and seem to buy more and more but never cook much out of them. So i told myself that i wasn't to buy anymore cook books til i have cook everything in the ones that i have. Sounded like a good plan to me, but lets add something else to it, why not write a blog about it. So here we are, my first post. Now in this blog these are not my recipes. I will give credit to the books or magazines that i have gotten them from. I will be post what miskets that I made by cooking them and any helpful tipss i get on the way. Some i may redo becuase i sweared them up the first time. (this will be a redo)

Recipe came from Better Homes and Gardens New Cook Book
Meredith Publishing Group 2002



Beef Stroganoff

Prep time: 20min
Cook: 10min
Servings: 4

12 Ounces boneless beef sirloin steak
1 8-ounce carton dairy sour cream
2 tablespoons all purpose flour
2 teaspoons instant beef bouilon granules
2 cups sliced fresh mushrooms
1/2 cup copped onion (1 medium)
1 clove gralic, minced
2 tablespoons butter or margarine
2 cups hot cooked noddles

If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in bouillon granules, 1/2 cup water, and 1/4 teaspoon black peppers; set aside.
In a large skillet cook and stir the meat, mushrooms, onions, and gralic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
Stir sour cream mixture into skillet cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles

This is a pretty simple recipe, but leave it to me to screw it up. Instead of buying beef sirloin streak i got stew beef. I was trying not to spend a bunch of money. Stew beef is fine as long as it is cooked for a long time. Hint the name stew beef, i should have known it wasn't going to work. It tated fine but it was a bit crewy.
Not i misread the recipe and ened up getting beef bouillon cubes. I just cut the cube in half and mixed it with the water. I couldn't tell the differences.
Now i was displeased with how chewy it turned out so i am going to put this in the remaking pile and do it again some time. Hope it will turn out better.
Enjoy the recipe and let me know what you think,
Happy cookin
Beth