Beef Stroganoff

• 2 to 2 1/2 lb. top round steak
• 1 large or 2 medium size onions
• 1 small can tomato paste (use only 2 Tbsp.)
• 1 large can or bottle mushroom bits and pieces
• 1 can beef consomme
• 1 small container sour cream (use about 3 Tbsp.)
• 2 Tbsp. soy sauce
• 3 Tbsp. flour
• salt and pepper
• 5 to 6 Tbsp. butter

1. First, open can of consomme and place in saucepan along with 1 1/4 cups of water; put on to simmer.
2. Do not boil.
3. Second, snip steak with scissors about 1/2 finger long.
4. Third, chop onions. Fourth, in a large skillet, put the butter and chopped onions and saute over low heat for about 5 minutes.
5. Fifth, add steak; stir into the onions.
6. Cover and simmer for about 5 minutes.
7. Add salt and pepper.
8. Sixth, to this mixture, add the flour, tomato paste and mushrooms (including their liquid) and stir all together over low heat.
9. Seventh, slowly add the hot consomme and sour cream, alternately, stirring after each addition.
10. Eighth, add soy sauce last.
11. Serve with rice.
12. Yields 6 to 8 servings.

steak, onions, tomato paste, mushroom bits, beef consomme, sour cream, soy sauce, flour, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741768 (may not work)