Beef Stroganoff

• 2 lb. boneless beef, cut into 2 x 1/4 x 1/4-inch strips
• 1/2 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/3 c. butter
• 1/2 c. finely chopped onion
• 2 beef bouillon cubes
• 1 small can mushrooms
• 1 c. sour cream
• 3 Tbsp. tomato paste
• 1 tsp. Worcestershire sauce

1. Put flour, salt and pepper in a plastic bag and shake beef strips a few a time to coat.
2. Heat the butter in a skillet; add meat and onion and brown well.
3. Prepare 2 cups of broth using the cubes.
4. Add to meat slowly and simmer 20 minutes.
5. Add mushrooms. Blend together the sour cream, tomato paste and Worcestershire sauce.
6. Remove the pan from heat and add this mixture very slowly. Return to heat and cook over low heat, keeping mixture moving with a spoon, for about 5 minutes
7. until thoroughly heated; do not boil.
8. Serve over cooked noodles.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999688 (may not work)