Beef Stroganoff

• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lb. lean beef round, 1/2-inch thick
• 2 Tbsp. butter
• 3/4 c. sliced onion
• 1 clove garlic, minced
• 1 beef bouillon cube
• 1/2 c. boiling water
• 1 (4 oz.) can button mushrooms
• 1 tsp. Worcestershire sauce
• 2 Tbsp. tomato catsup
• 2/3 c. evaporated milk
• 2 tsp. white vinegar
• 2 Tbsp. chopped parsley

1. Combine flour, salt and pepper.
2. Trim meat.
3. Cut in strips 1 1/2 x 1-inch.
4. Coat with flour.
5. Melt butter in heavy skillet. Brown meat on all sides.
6. Add onion and garlic.
7. Dissolve bouillon cube in water.
8. Add to meat.
9. Add liquid from mushrooms, Worcestershire sauce and catsup.
10. Cover.
11. Simmer until meat is tender and sauce is thick (about 1 1/2 hours).
12. Add mushrooms. Just before serving, combine vinegar with evaporated milk and stir in.
13. Heat, but do not boil.
14. Serve over hot rice or noodles.
15. Top with chopped parsley.

flour, salt, pepper, lean beef round, butter, onion, clove garlic, boiling water, button mushrooms, worcestershire sauce, tomato catsup, milk, white vinegar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172245 (may not work)