Beef Stroganoff

• 2 lb. round steak, cut into 1/4-inch strips
• 3 Tbsp. olive or vegetable oil
• 3/4 lb. mushrooms, sliced
• 2 Tbsp. flour
• 1/2 c. water
• salt and pepper
• 1 large onion, chopped
• 2 Tbsp. tomato paste or 2 medium tomatoes, chopped
• 1/2 c. dry sherry or dry red wine
• 1 pt. sour cream

1. Cut beef into strips 1/4 inch wide and 1 inch long.
2. Brown meat in oil.
3. Push meat to one side and add mushrooms and onion. Saute until onion is soft.
4. Mix into meat mixture.
5. Stir in tomato paste (or tomatoes).
6. Sprinkle flour over all and blend well.
7. Add sherry or wine and stir until a gravy is formed.
8. Season to taste. Cover and simmer until meat is tender (about 45 minutes).
9. Add sour cream just before serving.
10. Heat through but do not boil. Serve over egg noodles.
11. Serves 4 hungry people unless you have another side dish, then it could stretch to feed 6.

olive or, mushrooms, flour, water, salt, onion, tomato paste, sherry, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270945 (may not work)