Beef Stroganoff(Thrifty Version)

• 2 lb. top round steak
• 1 tsp. instant meat tenderizer
• 3 Tbsp. butter or margarine
• 1 c. onion, chopped
• 1 clove garlic, finely chopped
• 2 Tbsp. flour
• 1 tsp. meat extract paste
• 1 Tbsp. catsup
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (10 1/2 oz.) can condensed beef bouillon (undiluted)
• 1/4 tsp. dried dill weed
• 1 (10 1/2 oz.) condensed cream of mushroom soup (undiluted)
• 1/2 c. dairy sour cream
• 1 (6 oz.) can sliced mushrooms, drained

1. Trim fat from beef. Slice beef lengthwise into thirds. Moisten slices on each side and sprinkle with meat tenderizer, following label directions. With fork, pierce meat at 1-inch intervals to ensure tenderizer's penetration. Then cut each slice, across the grain, into 1/2-inch wide strips. Slowly heat large heavy skillet and melt 1 tablespoon butter. Add just enough beef to cover bottom of skillet.

steak, instant meat tenderizer, butter, onion, clove garlic, flour, meat, catsup, salt, pepper, condensed beef bouillon, dill weed, condensed cream, sour cream, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68325 (may not work)