Man Trapper Beef Stroganoff

• 1 1/2 lb. sirloin steak
• 1 tsp. salt
• 4 Tbsp. Crisco shortening
• 1/4 c. beef stock or bouillon
• 3/4 c. thick sour cream
• 4 Tbsp. flour
• 1/2 tsp. pepper
• 1 medium onion, sliced thin
• 1 tsp. Dijon mustard
• 1/4 c. red wine

1. Cut meat into narrow strips about 2 inches long and dust with 3 tablespoons flour mixed with salt and pepper.
2. In a skillet, brown meat and onion in 2 tablespoons Crisco for about 3 minutes, or until meat is browned.
3. Add remaining Crisco to skillet and stir in remaining 1 tablespoon of flour.
4. Gradually stir in beef stock and cook, stirring, until sauce is smooth and thickened.
5. Stir in mustard and sour cream; cover and cook over very low heat for about 1 hour, or until meat is tender.
6. Do not let sauce boil.
7. Serve over rice or pasta.

sirloin steak, salt, shortening, beef stock, sour cream, flour, pepper, onion, mustard, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571172 (may not work)