Beef Stroganoff

• 1 c. butter
• 1 1/2 c. finely chopped onion
• 1 1/2 lb. mushrooms, sliced
• 3 1/2 lb. beef (top round), cut in 1/4 x 1/4 x 2-inch strips
• 6 Tbsp. flour
• 3 c. bouillon and, if desired, use 3 bouillon cubes dissolved in 3 c. boiling water
• 1 1/2 tsp. salt
• 2 tsp. Worcestershire sauce
• 2 c. sour cream
• 3/4 c. coffee cream
• 8 c. fluffy rice

1. Melt 1/3 cup of butter in large saucepan.
2. Add onions and saute until golden; then remove and set aside.
3. Melt 1/3 cup more of the butter.
4. Add mushrooms and saute until lightly browned, then remove and set aside.
5. Melt remaining butter in saucepan. Roll beef in flour and saute in butter until browned.
6. Add bouillon, salt and onions.
7. Cover and simmer gently until beef is tender (about 1 1/2 hours).
8. Then add Worcestershire sauce; sour cream and mushrooms, heat thoroughly.
9. For fluffy rice, prepare 4 or 5 cups packaged precooked rice as directed on package.
10. Spoon beef stroganoff over rice.

butter, onion, mushrooms, beef, flour, bouillon, salt, worcestershire sauce, sour cream, coffee cream, fluffy rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930644 (may not work)