Hamburger Stroganoff

• 1 lb. ground beef
• 1 (4 oz.) can drained mushrooms
• 2 medium onions, sliced
• 2 Tbsp. corn oil
• 3 tsp. instant beef bouillon
• 1/2 c. hot water
• 1/2 c. red wine
• 2 Tbsp. catsup
• 1 1/2 tsp. prepared mustard
• 2 Tbsp. flour
• 1/2 c. cold water
• 16 oz. sour cream

1. In a 5-quart Dutch oven, saute ground beef, mushrooms and onions in hot oil until browned; drain and add bouillon, water, wine, catsup and mustard.
2. Cover; simmer 15 minutes.
3. Combine flour with cold water.
4. Slowly stir into meat mixture.
5. Cook, stirring constantly, until mixture comes to
6. a boil.
7. Reduce heat; stir in sour cream.
8. Heat, but do not boil.
9. Serve over noodles, rice or mashed potatoes.
10. Makes 6 servings.

ground beef, mushrooms, onions, corn oil, instant beef bouillon, hot water, red wine, catsup, mustard, flour, cold water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288270 (may not work)