Beef Stroganoff

• 1 1/2 to 2 lb. steak, chopped fine
• 2 cans cream of mushroom soup (undiluted)
• 2 cans beef bouillon soup (undiluted)
• 1 large onion, chopped fine
• 1 small can tomato paste
• 16 oz. sour cream
• enough cooking oil to brown meat
• 1 to 2 lb. noodles

1. Cook noodles according to directions.
2. Dredge raw diced meat in flour and brown in oil, along with onion.
3. When meat is brown, add enough flour to absorb any extra oil.
4. Let this brown as for gravy.
5. Add soups and tomato paste.
6. Use milk and flour mixture to make a thick sauce if needed.
7. Simmer on low.
8. About 15 to 30 minutes before serving, stir sour cream into sauce.
9. (Note: French onion soup may be used to get both onion and beef bouillon at once.)
10. Keep heat low once sauces are in to keep from sticking. May be served over cooked noodles, or noodles may be stirred into sauce before serving.
11. Stir often.

cream of mushroom soup, beef bouillon soup, onion, tomato paste, sour cream, cooking oil, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207592 (may not work)