Beef Stroganoff

• 1 1/4 lb. beef sirloin, cut in 3/4-inch cubes
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• dash of seasoned salt
• 2 Tbsp. olive oil or 1 Tbsp. olive oil and 1 Tbsp. butter
• 1/2 c. chopped onions
• 1 clove garlic, minced
• 1 (4 oz.) can sliced mushrooms, drained
• 1 beef bouillon cube, dissolved in 10 oz. boiling water
• 1 Tbsp. Worcestershire sauce
• dash of Tabasco sauce
• 1/2 c. diced green pepper
• 1/2 to 1 c. sour cream
• chopped parsley
• cooked noodles or rice

1. Combine flour and seasonings; roll meat in mixture. Brown meat in olive oil (or olive oil/butter). Add onion, garlic and mushrooms. Saut until partially tender. Add liquid, Worcestershire sauce, Tabasco sauce and green pepper. Bring to boil; cover and reduce heat to simmer. Simmer until meat is tender. Spoon off excess fat (if any). Stir in sour cream. Heat at low temperature; do not boil. Sprinkle with chopped parsley. Serve over hot cooked noodles or rice.

beef sirloin, allpurpose, salt, pepper, salt, olive oil, onions, clove garlic, mushrooms, bouillon cube, worcestershire sauce, tabasco sauce, green pepper, sour cream, parsley, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82608 (may not work)