Hungarian Beef

• 1/4 lb. beef, boneless sirloin steak, cut across grain into 2 x 1/4-inch strips
• 2 Tbsp. chopped onion
• 1/2 clove garlic, finely chopped or dash of garlic powder
• 1 Tbsp. vegetable oil
• 4 mushrooms, sliced
• 1/2 c. water
• 1 Tbsp. catsup
• 1 tsp. instant beef bouillon
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 1/4 c. water
• 1 Tbsp. all-purpose flour
• 1/4 c. dairy sour cream
• buttered macaroni (below)

1. Cook and stir beef, onion and garlic in oil in 8-inch skillet over medium heat until beef is brown.
2. Stir in mushrooms, 1/2 cup water, the catsup, instant bouillon, paprika and salt.
3. Heat to boiling.
4. Reduce heat; cover and simmer until beef is done, about 15 minutes.
5. Mix 1/4 cup water and the flour.
6. Stir into beef mixture.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in sour cream.
10. Heat, stirring occasionally, until hot.
11. Serve over buttered macaroni.

beef, onion, clove garlic, vegetable oil, mushrooms, water, catsup, instant beef bouillon, paprika, salt, water, flour, sour cream, buttered macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958974 (may not work)