Almost a hot dish, beef stroganoff is just as good, but without the oven.

1 large yellow onion
4 Tbsp. butter
4 Tbsp. all-purpose flour
1 to 1 1/2 lbs. sirloin, sliced thin
2 cups beef broth
1/4 c. red wine
2 tsp. Worcestershire sauce
salt and pepper
1 cup sour cream
2 tsp. Kitchen Bouquet
egg noodles

Cook onions in butter until soft and lightly brown. Add flour and cook for 1-2 minutes. Scrap this mixture out of the pan and set aside. In the same pan cook strips of beef until no longer pink, add broth, wine, Worcestershire sauce, and salt and pepper. Simmer 15-20 minutes (longer for less tender cuts of beef). Add onion mixture and cook until the sauce thickens. Add sour cream and Kitchen Bouquet. Serve over noodles.

Recipe submitted by Juliann Armbrust.