Beef Stroganoff

• 2 to 3 lb beef sirloin tip
• 6 Tbsp. margarine
• 1/2 c. sliced onion
• 1 (6 oz.) pkg. fresh mushrooms, sliced, or 1 (4 1/2 oz.) can sliced, mushrooms, drained
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 tsp. Dijon-style mustard
• 1 Tbsp. tomato paste
• 1/4 tsp. black pepper
• 1 c. dairy sour cream
• 2 Tbsp. sherry (optional)
• 1 Tbsp. Worcestershire sauce
• hot cooked rice

1. Remove fat and cut meat across grain into 2 x 1/4-inch strips.
2. Sear meat, a few strips at a time, in margarine; remove from pan.
3. In drippings, saute onion and sliced mushrooms;
4. remove from pan.
5. Stir soup, mustard, and tomato paste into pan drippings.
6. Return meat to sauce, sprinkle with pepper, and simmer approximately 1 hour or until tender.
7. Add onions and mushrooms. Stir in sour cream, sherry, if desired, and Worcestershire.
8. Heat through, but do not allow to boil.
9. Serve with rice.
10. Yield:
11. 6 servings.

beef sirloin tip, margarine, onion, fresh mushrooms, cream of mushroom soup, mustard, tomato paste, black pepper, sour cream, sherry, worcestershire sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83157 (may not work)