Beef Stroganoff

DH just won't eat sour cream, so have had to come up with a creative solution for an old fave! Measures and times are guestimates, I just add until it tastes right!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  round steaks, cut to bite size pcs
• 3  tablespoons olive oil
• 1⁄2 cup onion, chopped
• 8  ounces  sliced mushrooms
• 2  cups water
• 6  beef bouillon cubes (more or less)
• 3  tablespoons Worcestershire sauce (more or less)
• 1⁄2 cup milk
• 3  tablespoons flour

Directions

1. heat the olive oil and lightly sear the beef (to about rare, depending how well-done you like it).
2. remove the beef. Add the onion and the mushrooms, cook till almost tender.
3. add the water, worchestershire, and the bullion and bring to a low simmer(more or less to taste, we use HerbOx, so it takes a little more).
4. Add beef back inches.
5. Mix together the flour and milk, adding salt and pepper to taste (usually pepper is all I add).
6. Add flour/pepper/milk mixture and stir until thickened.
7. Serve over hot cooked noodles, or rice - even whole wheat pasta and spagetti squash are good!