Beef Stroganoff

• 1 1/2 lb. stew beef, cut small
• 2 Tbsp. Crisco
• 2 c. beef bouillon
• 2 Tbsp. catsup
• 1/4 tsp. garlic
• 1 tsp. salt
• 1 medium onion, chopped
• 8 oz. can mushrooms, sliced
• 3 Tbsp. flour
• 1/3 c. water
• 3/4 c. sour cream
• 1 pkg. egg noodles
• 1 Tbsp. butter

1. Cook the beef in Crisco until brown in a 10-inch pan.
2. Drain the grease and return meat to the stove.
3. Add beef bouillon (can be made from 2 bouillon cubes and 2 cups of water), the catsup, garlic and salt to onion.
4. Simmer for 1 1/2 hours on low heat until meat is tender.
5. Add the mushrooms. Mix 1/3 cup water and flour in a tightly covered container.
6. Stir mixture gradually into beef mixture.
7. Heat to boiling and stir constantly.
8. Stir in sour cream and heat through.
9. Prepare egg noodles according to package instructions.
10. Drain and toss with the butter.
11. Serve beef mixture over hot noodles.
12. Serve some hot biscuits or rolls on the side if desired.
13. Yields 4 servings.

stew beef, crisco, beef bouillon, catsup, garlic, salt, onion, mushrooms, flour, water, sour cream, egg noodles, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956285 (may not work)