Beef Stroganoff

• 3 lb. lean beef
• 3 Tbsp. butter
• 1 large onion, thinly sliced
• 1 can condensed consomme
• 1 can condensed tomato soup
• 1 (8 oz.) can mushroom stems, drained
• 1 tsp. Worcestershire sauce
• 1 c. sour cream
• 1/2 tsp. paprika
• salt and pepper to taste

1. Remove skin and fat from meat.
2. Cut meat across grain in narrow strips.
3. Heat butter in large heavy pan.
4. Add meat and cook stirring with a fork until brown.
5. Add onion and continue cooking 2 or 3 minutes.
6. Sprinkle flour over meat and stir well.
7. Add consomme and soup, cook stirring constantly, until sauce boils and thickens.
8. Add drained mushrooms and seasonings.
9. Cover and simmer for 1 to 1 1/2 hours stirring occasionally.
10. Stir in sour cream and paprika.
11. Add additional salt and pepper if needed.
12. Serve over noddles or rice.

lean beef, butter, onion, condensed consomme, tomato soup, mushroom stems, worcestershire sauce, sour cream, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437776 (may not work)