flat iron steak stroganoff

*Flat Iron Steak, 16 oz (remove)
*Olive Oil: Kroger, Pure Olive Oil, 1tbsp/serving, 1 serving (remove)
*Butter - unsalted, 1 tbsp (remove)
*Onions, Sweet Vidalia, 1 Raw medium (148) grams, 2 serving (remove)
*Green Bell Pepper, 1 Whole Pepper, 1 serving (remove)
*Bell Pepper Yellow (whole, Lg 3-3/4" long, 3" diameter) Complete Nutrition Data, 1 serving (remove)
*Portabella Mushrooms, 12 oz (remove)
*Flour, Martha White Self-Rising, 0.25 cup (remove)
*Swanson Low Sodium Beef Broth, 32 oz (remove)
*GV Minced Garlic, 3 tsp (remove)
salt, 1 tsp

serve with steamed broccoli for a complete and beautiful meal.

lightly freeze steak for about 10 minutes to firm up for easier slicing. bring large boiler of salted water to boil. add noodles and boil just until al dente. drain and reserve for later. slice steak thin diagonally across the grain. drizzle olive oil into large deep skillet. add beef and stirfry briefly just until done. transfer with slotted spoon from skillet to large serving dish leaving drippings in skillet. add butter to drippings and melt. add mushrooms to skillet. stirfry until tender. add chopped onions and peppers to skillet. stirfry just until barely tender adding garlic when almost tender. transfer to serving dish leaving drippings in skillet. add flour and salt to drippings and whisk until golden brown. add beef broth to skillet. deglaze pan and continue whisking until a smooth gravy is formed. return meat and vegetables to skillet, add cooked noodles, stir together and heat throughly

Serving Size: 6 servings