Beef Stroganoff

• 1 lb. beef stew meat in 1-inch pieces
• 1 Tbsp. flour
• 1 Tbsp. fat
• 1 (4 oz.) can mushrooms, drained, reserve liquid
• 1 medium onion, sliced
• 1 tsp. salt
• 1/4 tsp. pepper
• dash of ground marjoram
• 2 tsp. dry mustard
• 3 Tbsp. catsup
• 1/2 c. dairy sour cream

1. Roll beef in flour.
2. Brown in hot fat in cooker.
3. Add enough water to reserved mushroom liquid to measure 3/4 cup.
4. Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.
5. Cover, set control on vent tube and cook 15 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet.
7. Stir in sour cream; heat through.
8. Serve with noodles.
9. Makes 4 servings.

beef stew meat, flour, fat, mushrooms, onion, salt, pepper, ground marjoram, dry mustard, catsup, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=391906 (may not work)