Beef Stroganoff

• 2 Tbsp. vegetable oil
• 1 large onion, diced
• 2 cloves garlic, chopped fine
• 3 lb. beef top round, cut into chunks
• 2 1/4 c. water, divided
• 3 oz. tomato paste
• 1 1/2 tsp. sugar
• salt and pepper to taste
• 12 oz. sour cream
• 16 oz. wide noodles, cooked as directed

1. In Dutch oven, heat vegetable oil over medium heat.
2. Add onions; saute for 2 minutes.
3. Add garlic and cook for 2 minutes. Add beef and cook until brown.
4. Add 1 1/2 cups water and cook over medium heat for 40 minutes.
5. After 40 minutes, add remaining 3/4 cup water and tomato paste.
6. Mix until smooth and add: sugar, salt and pepper.
7. Cook 1 to 1 1/2 hours over low heat until meat is tender.
8. Just before serving, remove Dutch oven from heat and stir in sour cream.
9. Serve over noodles.
10. Serves 4.

vegetable oil, onion, garlic, beef top round, water, tomato paste, sugar, salt, sour cream, wide noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228473 (may not work)