Beef Stroganoff

• 1 Tbsp. butter
• 1 to 1 1/2 lb. round or sirloin steak, cut into thin slices
• 1/4 c. chopped onion
• 1 beef bouillon cube
• 1/2 c. water
• 1 c. sour cream
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 (4 oz.) can mushroom stems and pieces (undrained)
• 1/2 tsp. salt
• 1/8 tsp. pepper

1. Preheat 10-inch skillet, uncovered, over medium heat for 2 to 3 minutes.
2. Melt butter in the skillet, then add steak slices and onion.
3. Brown about 5 minutes.
4. Add bouillon cube and water; cover.
5. Reduce heat to low and simmer 20 to 25 minutes.
6. Add soup, mushrooms, salt and pepper, stirring to blend.
7. Cover and heat 10 minutes.
8. Add sour cream, stirring to blend.
9. Heat thoroughly, but do not boil.
10. Serve over hot cooked egg noodles.
11. Makes 4 to 6 servings.

butter, onion, water, sour cream, condensed cream, mushroom stems, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576701 (may not work)