Beef Stroganoff

• 2 Tbsp. vegetable oil
• 1 1/2 lb. beef round, cut into 1-inch cubes
• 1/2 c. chopped onion
• 1 (10 1/2 oz.) can condensed beef bouillon
• 1 Tbsp. Worcestershire sauce
• 3/4 c. (4 oz. can) sliced mushrooms
• 1 c. sour cream
• 1/4 c. all-purpose flour
• 1 (12 oz.) pkg. Light 'N Fluffy extra wide egg noodles, uncooked

1. In large skillet, heat oil and cook beef and onion until meat is browned and onion is tender.
2. Drain off excess fat.
3. Add bouillon and Worcestershire sauce.
4. Bring to a boil; then reduce heat and simmer, covered, 1 hour or until meat is tender.
5. Add mushrooms with liquid.
6. Combine sour cream and flour; blend into meat mixture.
7. Continue cooking, stirring constantly, 5 minutes or until thickened.
8. Cook noodles according to package directions; drain.
9. Serve stroganoff over hot cooked noodles.
10. Makes 6 servings.

vegetable oil, beef round, onion, condensed beef bouillon, worcestershire sauce, mushrooms, sour cream, allpurpose, n fluffy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606140 (may not work)