Beef Stroganoff

To easily try this Russian classic, try the recipe from our reader Andrea Einarson.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Dry the steak and season with salt and pepper. Fry half of the steak in a single layer, 1 minute on each side. Transfer to a plate. Repeat with the remaining butter and steak.Add the mushrooms and onions to the same pan and cook, stirring, until softened, about 7 minutes. Add the garlic and simmer for 30 seconds.Sprinkle the vegetables with flour. Cook, stirring occasionally, for 30 seconds. Add the paprika, then slowly stir in the juice, Worcestershire, and 1/2 cup water. Add the steak. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes; season with salt and pepper.Bring a pot of salted water to a boil. Cook the noodles for 7-8 minutes. Drain the water. Serve the beef stroganoff on top of the noodles; top with sour cream.