Beef Stroganoff

• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 6 Tbsp. butter
• 1 Tbsp. flour
• 2 tsp. Worcestershire sauce
• 1 c. sour cream
• 1/2 c. chopped onion
• 1 small can chopped mushrooms, drained
• 1 1/2 lb. stew beef (use tenderizer)
• 1 (10 1/2 oz.) can beef consomme (undiluted)
• 1/2 c. sherry wine (if desired)

1. Combine flour, salt and pepper.
2. Toss the meat in this mixture until coated.
3. Preheat your skillet to 330u0b0.
4. Melt 4 tablespoons butter.
5. Add the meat, browning on all sides.
6. Push the meat to one side and add the remaining butter, onions and mushrooms. Saute for several minutes, stirring often.
7. Add seasonings and consomme and then rapidly stir in 1 tablespoon flour.
8. Reduce heat to simmer.
9. Cover the skillet with the vent open and cook for 10 minutes.
10. Stir in the sour cream and 1/2 cup sherry.
11. Serve over noodles or rice.
12. Yield 4 to 6 servings.
13. Enjoy.

flour, salt, pepper, garlic powder, butter, flour, worcestershire sauce, sour cream, onion, mushrooms, stew beef, beef, sherry wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050337 (may not work)