Beef and Mushroom Stroganoff

I found this recipe on allrecipes.com as I was searching for a new stroganoff recipe. I love stroganoff, but was needing something new. I think Wade was bored of all my other recipes. Now, he may be sick of this one too, but I am not and I keep on making it. My kids even like it, especially Ella, but of course not Drew (who eats nothing but spaghetti and chicken nuggets).

1 T. butter

1 onion, chopped (I usually used minced onion since it's always around)

1 tsp. minced garlic

8 fresh mushrooms, sliced (I just buy a package of sliced mushrooms, that's a pound, I think)

2 tsp. curry powder

1 lb. beef top sirloin, thinly sliced (I usually just buy stew meat since it's easier)

2 cubes beef bouillion

1 1/2 cups boiling water

1 (6 ounce) can mushroom stems and pieces, drained

1/4 cup dried shiitake mushrooms

1 1/4 cups heavy cream (I usually use 2% milk or 1/2 and 1/2)

Now, I have never used the shiitake mushrooms or can of mushrooms. I don't think my kids would like the shiitake mushrooms and I think a pound of sliced fresh mushrooms is usually enough. But it would be interesting to try it with all the mushrooms.

Melt the butter in a large skillet over medium heat. Add the onions and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.

Dissolve the bouillion cubes in the boiling water, then stir into the skillet, Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.

Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes.

Every time I make it, after the 20 minutes, most of the liquid is not evaporated. That may be because I'm not using the shiitake mushrooms that are probably absorbing some of the liquid. So after pouring in the milk or 1/2 and 1/2 or cream, I usually add some sour cream, like a half a cup. Then I whisk some water and cornstarch together and slowly add to the mixture to thicken it. I love the curry taste of this recipe.

Serve over noodles.