Beef Stroganoff 1

• 3 Tbsp. flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
• 1/4 tsp. plain mustard
• 1 lb. beef or tenderloin, cut 1/4-inch thick
• 1/4 c. butter
• 1/2 c. minced onion
• 1 can mushrooms
• 1 clove garlic
• 1 can cream of mushroom soup
• 1 can beef bouillon
• 1/4 c. dry white wine
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. dill
• 1 c. sour cream

1. Salt and pepper meat.
2. Put a little mustard on meat and meat tenderizer also.
3. Let stay in refrigerator for a few hours.
4. Saute onion and mushrooms in garlic and butter.
5. Brown meat in drippings. Add soup and other ingredients.
6. Cook over low heat about 30 minutes until meat is tender.
7. Add sour cream last and garnish with parsley.

flour, salt, pepper, garlic salt, mustard, beef, butter, onion, mushrooms, clove garlic, cream of mushroom soup, beef bouillon, white wine, worcestershire sauce, dill, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=795867 (may not work)