Beef Stroganoff

• 2 Tbsp. butter or margarine
• 1 lb. boneless chuck, cut into very thin strips
• 2 Tbsp. flour
• 1 c. thinly sliced onion
• 1 c. beef broth
• 1 c. (4 oz.) sliced mushrooms, drained
• 2 Tbsp. tomato paste
• 1/8 tsp. garlic powder
• salt and pepper to taste
• 1 c. dairy sour cream
• 1 (8 oz.) pkg. stroganoff
• egg noodles

1. In medium skillet melt butter and brown meat coated with 1 tablespoon of flour.
2. Add onion and cook until tender.
3. Stir in broth, mushrooms, tomato paste, garlic powder, salt and pepper. Simmer, covered, stirring occasionally for 30 minutes or until tender.
4. Blend in sour cream, mixed with remaining flour and heat through.
5. Cook noodles according to package directions.
6. Drain. Serve stroganoff over noodles.

butter, boneless chuck, flour, onion, beef broth, mushrooms, tomato paste, garlic powder, salt, sour cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731048 (may not work)