Beef Stroganoff

This is my own recipe. Tonight Ayden ate all of his dinner and Jennifer always loves my Stroganoff (without mushrooms) I'd love to add fresh mushrooms, but then she wouldn't like it so much. The amounts are estimates, I flavor it by taste. I prefer a very strong sauce before adding the sour cream. Saltier the better since the sour cream mutes the flavor.

Beef steak (cheap) sliced against the grain
1/4 cup Worcestershire sauce
1 T butter
1T olive oil
Salt and Pepper

I used the handle of a knife and pounded the steak. Not thin, just a bit to tenderize. Add worcestershire sauce and let sit till room temperature. In pan (not non stick) melt butter and add olive oil. Thinly slice steak and fry in batches over medium-high heat, just browned, sprinkle with salt and pepper. Remove and set aside.

1/2 yellow onion - chopped
1 T minced garlic
1/4 cup cooking sherry
2 cups beef stock
3 T flour
2 T ketchup
3 T Worcestershire sauce
Salt and pepper to taste
3/4 cup sour cream

In the same pan already used, sweat garlic and onion. Turn up the heat and add sherry, scrape the pan. Pour 1 cup beef stock, setting aside remaining stock. In a container with a tight fitting lid combine remaining stock and flour, shake. Pour mixture into pan and bring to a boil stirring well. Thicken the sauce add remaining ingredients, except sour cream, add beef. Simmer. Cook egg noodles or brown rice - when finished add sour cream