Beef Stroganoff

• 1 (1 1/2 lb.) boneless chuck steak
• 3 Tbsp. butter
• 2 Tbsp. sliced green onion
• 1/2 tsp. salt
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (4 oz.) can sliced mushrooms
• 1/4 c. dry white wine
• 1/2 c. sour cream
• hot buttered noodles

1. Cut steak cold from fridge into thin diagonal slices.
2. Melt butter in large skillet over high heat.
3. Add beef and green onion; sprinkle with salt.
4. Cook 3 minutes or until beef is done to your liking; remove and keep hot.
5. Add mushroom soup; slice mushrooms with liquid and wine to skillet.
6. Bring to boil, stirring until mixture is smooth.
7. Reduce heat, cover and simmer 5 minutes. Stir half cup hot liquid into sour cream in small bowl.
8. Blend into skillet; return beef to pan.
9. Heat 5 minutes.
10. Spoon over hot buttered noodles.
11. Garnish with tomatoes.

chuck steak, butter, green onion, salt, cream of mushroom soup, mushrooms, white wine, sour cream, hot buttered noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897563 (may not work)