Beef Stroganoff

• 4 lbs lean round steak or top sirloin
• 3 large brown onions
• 2 medium cans of whole mushrooms or 1 large(drained and liquid reserved)
• 3 TBSP Flour
• 3/4 Cup of tomato juice
• 1 Quart of sour cream
• 1/4 lb Butter
• 1-2 cloves of garlic
• 1 Bay Leaf
• 1 TBSP shortening
• salt, pepper and paprika, about 4 level tsp salt
• 1 Tbsp Worcestershire Sauce

1. Heat 2 skillets. Use a dutch oven for the meat and a large saucepan for the onions.
2. Cut meat into strips and thinly slice all the onions.
3. Heat 1/4 lb butter in the large saucepan and saute the onions until golden brown and transparent. Stir in drained mushrooms
4. Put the mushroom juice in a bowl with 3 TBSP of flour and stir to a smooth paste. Complete this sauce by adding the 3/4 Cup of tomato juice, Worcestershire sauce and sour cream. Add to the skillet with mushrooms and onions and allow mixture to cook for a few minutes.
5. At the same time as you saute the onions heat shortening in the dutch oven and add garlic and bay leaf. You can split the clove of garlic or mince. Add the meat and sear. You may have to do a couple of batches so the meat browns. Make sure the meat is wiped dry before searing to achieve browning. When meat is brown sprinkle with salt, pepper and paprika. Add mushroom-onion sauce and simmer for 1/2 hour stirring occasionally.
6. Serve over noodles or rice.

lean round steak, brown onions, mushrooms, flour, tomato juice, sour cream, butter, garlic, bay leaf, shortening, salt, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-52965431 (may not work)