Beef Stroganoff

• 2 lb. round steak
• 1/2 c. flour
• salt and pepper to taste
• 1/4 c. butter
• 4 medium onions, chopped
• 1/2 stalk celery, chopped
• 1 (8 oz.) can mushrooms, drained
• 1 clove garlic, minced
• 1/4 c. butter
• 1 c. sour cream
• 1 can cream of mushroom soup
• 1/2 c. sweet red wine
• 3/4 c. catsup
• 1 Tbsp. wine vinegar
• Worcestershire sauce and Tabasco sauce to taste
• 1/2 tsp. dry mustard
• 1 tsp. thyme
• 1 bay leaf

1. Tenderize steak; cut into thin 1-inch strips.
2. Shake with flour, salt and pepper in bag.
3. Brown in 1/4 cup butter in saucepan.
4. Saute onions, celery, mushrooms and garlic in 1/4 cup butter in skillet.
5. Add to steak.
6. Add sour cream, soup, wine, catsup, vinegar, Worcestershire sauce, Tabasco sauce, dry mustard, thyme and bay leaf; mix well.
7. Simmer for 30 minutes.
8. Remove bay leaf.
9. Serve over rice or Chinese noodles.
10. Yield:
11. 6 servings.

steak, flour, salt, butter, onions, celery, mushrooms, clove garlic, butter, sour cream, cream of mushroom soup, sweet red wine, catsup, wine vinegar, worcestershire sauce, dry mustard, thyme, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504092 (may not work)