Stroganoff Soup

• 1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips
• 1/2 cup chopped onion
• 1 tablespoon butter
• 2 cups water
• 1-1/2 cups milk
• 1/4 cup tomato paste
• 2 teaspoons beef bouillon granules
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 1/3 cup all-purpose flour
• 2 cups cooked wide egg noodles
• 1/2 cup sour cream

1. In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
2. Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream.

beef tenderloin, onion, butter, water, milk, tomato paste, beef bouillon granules, mushroom stems, salt, pepper, milk, flour, egg noodles, sour cream

Taken from www.tasteofhome.com/recipes/stroganoff-soup/ (may not work)