Classic Beef Stroganoff
- 1 lb. round or sirloin steak
- ½ lb. fresh mushrooms
- ½ cup onions, minced
- 2 tbsp. butter or margarine
- 10½ oz can beef bouillon
- 2 tbsp. catsup
- 1 small clove garlic, minced
- 1 tsp. salt
- 3 tbsp. flour
- 1 cup sour cream
- 3 – 4 cups hot cooked rice or noodles
Cut meat diagonally into thin slices. [Freeze meat first for easier slicing.] Sauté mushrooms and onions in butter until onions are tender. In same skillet, brown meat lightly on both sides. Stir all but ⅓ cup bouillon, catsup, garlic and salt into skillet. Cover and simmer 15 minutes.
Blend remaining ⅓ cup bouillon and flour; stir into meat mixture in skillet. Add mushroom/onion mixture. Heat to boiling, stirring constantly. Boil for one minutes. Stir in sour cream and heat through. Serve over hot noodles or rice.
Makes 4 servings.
