Beef Stroganoff

• 2 lb. boneless sirloin
• 1/2 c. flour
• 1/2 tsp. Accent
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/3 c. butter or margarine
• 1/2 c. onion, finely chopped
• 3 Tbsp. butter or margarine
• 1/2 lb. sliced mushrooms
• 1 c. sour cream
• 3 Tbsp. tomato paste
• 1 tsp. Worcestershire sauce
• 2 c. canned beef bouillon

1. Cut meat into 1/4-inch slices and thin strips.
2. Mix flour, Accent, salt and pepper.
3. Coat meat.
4. In large skillet, brown meat in 1/3 cup butter.
5. Add onion and bouillon.
6. Simmer 25 minutes until tender.
7. Melt 3 tablespoons butter in a small skillet; brown mushrooms.
8. Combine sour cream, tomato paste and Worcestershire sauce.
9. Add 1/2 cup stock from the meat and stir until blended. Gradually pour into meat stock and mix well.
10. Add browned mushrooms and heat.
11. May be made ahead of time and frozen.

boneless sirloin, flour, accent, salt, pepper, butter, onion, butter, mushrooms, sour cream, tomato paste, worcestershire sauce, beef bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478368 (may not work)