Beef Stroganoff

• salt & pepper
• 2 tablespoons flour
• 2 1/2 lbs lean stew meat (tenderized is best)
• 1 cup butter or 1 cup margarine
• 1 onion, chopped
• 3 beef bouillon cubes
• 1 (6 ounce) can mushroom steak sauce
• 1 (6 ounce) steak sauce can water
• 2 (4 ounce) cans button mushrooms, undrained (whole, not sliced)
• 4 tablespoons Heinz 57 steak sauce
• 1 tablespoon cooking wine
• 1 pint sour cream
• 1 (12 ounce) package extra wide egg noodles

1. Season meat with salt and pepper and toss in flour to coat. Saute in butter on medium heat until browned, stirring often.
2. Add onion and bouillon - saute lightly, stirring constantly until onion begins wilting and bouillon begins to break up.
3. Add steak sauce, mushrooms with juice, water, and Heinz 57. Cover and simmer one hour, stirring occasionally.
4. Right before serving stir in wine and sour cream. Then add cooked noodles and toss to coat.

salt, flour, lean stew meat, butter, onion, mushroom steak sauce, steak sauce, button mushrooms, steak sauce, cooking wine, sour cream, extra wide egg noodles

Taken from www.food.com/recipe/beef-stroganoff-148223 (may not work)