Beef Stroganoff

• 2 1/2 to 3 lb. beef sirloin or tender steak
• salt and pepper to taste
• 1 stick butter
• 4 to 8 green onions (white parts only), chopped
• 5 Tbsp. flour
• 1 beef bouillon cube dissolved in 1 c. hot water
• 1 can beef consomme
• 1 Tbsp. Dijon mustard
• 1 (6 oz.) can mushrooms
• 1/3 c. Sauterne wine
• 1/3 sour cream

1. Remove all fat from beef. Cut into 2-inch thick strips.
2. Heat the butter in a Dutch oven and brown the beef, turning frequently to brown evenly.
3. Set the meat aside and cook the onions until they are transparent.
4. Set the onion aside.
5. Add the flour to the drippings and mix well.
6. Return the meat and onions to the Dutch oven and add bouillon cube, water and consomme.
7. Stir the mixture until it is smooth.
8. Add mustard, cover and cook very slowly for 1 hour or until the meat is tender.
9. Add the undrained mushrooms, Sauterne and sour cream.
10. Serve over rice or noodles.
11. Serves 6.

beef sirloin, salt, butter, green onions, flour, beef bouillon, beef consomme, mustard, mushrooms, sauterne wine, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987738 (may not work)