Beef Stroganoff With Dill

• 1 1/2 lbs round steaks or 1 1/2 lbs sirloin, 1/2
• 4 tablespoons butter
• 1/2 lb mushroom, sliced
• 1 medium onion, diced
• 2 cups beef stock
• 1 tablespoon cornstarch
• 1 tablespoon water, cold
• 1 cup sour cream
• 1 teaspoon dill weed
• 1 lb egg noodles
• 2 teaspoons chicken stock cubes or 2 teaspoons chicken stock powder
• 3 tablespoons butter
• 3 teaspoons paprika

1. Cut meat into 1/4" strips and brown in butter.
2. In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
3. Cover and simmer 1 hour.
4. At about 40 min., begin to cook noodles.
5. Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
6. Stir in sour cream and dill weed.
7. Serve over Paprika Noodles: Drain noodles and p ut in bowl.
8. Toss gently with chicken stock base, butter, and paprika.
9. Note: Chicken stock base or granular boullion may be very salty.
10. Let diners salt and pepper to their own tastes.
11. Robert Boston http://home.earthlink.net/~bboston/

sirloin, butter, mushroom, onion, beef stock, cornstarch, water, sour cream, dill weed, egg noodles, chicken, butter, paprika

Taken from www.food.com/recipe/beef-stroganoff-with-dill-2188 (may not work)