Russian Stroganoff

• 2 Tbsp. flour
• 1/4 tsp. salt
• 1 1/2 lb. beef stew meat, cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1/2 c.)
• 1 clove garlic, finely chopped
• 3 tsp. shortening
• 3/4 c. water
• 1/2 c. tomato sauce
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 Tbsp. instant beef bouillon
• 1 Tbsp. Worcestershire sauce
• 4 drops red pepper sauce
• 1/2 tsp. pepper
• 1/2 c. dairy sour cream
• hot cooked noodles

1. Mix flour and salt; coat beef stew meat with flour mixture; cook and stir onion and garlic in shortening in 10-inch skillet until onion is tender.
2. Remove from skillet.
3. Cook and stir beef in same skillet until brown.
4. Stir in onion, garlic, water, tomato sauce, mushrooms, instant bouillon, Worcestershire sauce, pepper sauce, salt and pepper.
5. Heat to boiling; reduce heat, cover and simmer until beef is tender, about 1 hour.
6. Stir in sour cream.
7. Serve over noodles.
8. Makes 6 servings.

flour, salt, beef stew meat, onion, clove garlic, shortening, water, tomato sauce, mushroom stems, instant beef bouillon, worcestershire sauce, drops red pepper sauce, pepper, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=643990 (may not work)