Stroganoff Superb

• 2 lb. sirloin steak or beef tenderloin
• 1 lb. fresh mushrooms, sliced
• 1 c. minced onions
• 1/2 c. oleo
• 2 cans beef bouillon (10 1/2 oz.)
• 1/4 c. catsup
• 2 small cloves garlic, crushed
• 2 tsp. salt
• 1/3 c. flour
• 2 c. sour cream

1. Cut meat into bite size pieces.
2. In skillet, cook and stir mushrooms and onions in oleo until onions are tender.
3. Remove mushrooms and onions from skillet.
4. In same skillet, brown meat on both sides.
5. Set aside 3/4 cup bouillon; add remaining bouillon, catsup, garlic and salt to skillet.
6. Stir to mix.
7. Cover and simmer 15 minutes.
8. Blend mushrooms and onions into skillet.
9. Heat to boiling, stirring constantly.
10. Boil for 1 minute, stirring in sour cream.
11. Serve over rice or noodles.

sirloin steak, fresh mushrooms, onions, oleo, beef bouillon, catsup, garlic, salt, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873835 (may not work)