Beef Stroganoff
- 3 lb. round steak, cut 1/2-inch thick
- 3 Tbsp. butter
- 1 large onion, thinly sliced
- 4 Tbsp. flour
- 1 can condensed consomm
- 1 c. sour cream
- 1 can condensed tomato soup
- 1 (8 oz.) can mushroom stems, drained
- 1 tsp. Worcestershire sauce
- 1 1/2 tsp. monosodium glutamate
- salt and pepper to taste
- Remove skin and fat from meat. Cut meat across grain in narrow strips about 2-inches long. Heat butter in large heavy skillet; add meat and cook, stirring with fork until nicely brown. Add onions. Continue cooking 2 or 3 minutes. Sprinkle flour over meat and stir well. Add consomm and tomato soup. Cook, stirring constantly, until sauce boils and thickens. Add drained mushrooms and seasonings. Cover and simmer gently, stirring occasionally for 1 to 1 1/2 hours or until meat is meltingly tender. Stir in sour cream and paprika. Serve over wild rice.
round steak, butter, onion, flour, condensed consomm, sour cream, tomato soup, mushroom stems, worcestershire sauce, monosodium glutamate, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=83475 (may not work)