Saucy Stroganoff

• 1 1/2 lb. ground beef or ground pork
• 1/2 c. chopped onion
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 1/2 tsp. instant beef bouillon granules
• 1/2 tsp. Worcestershire sauce
• 1 c. dairy sour cream
• 3 Tbsp. all-purpose flour
• 1/4 c. catsup
• hot cooked noodles

1. In skillet, cook ground beef or pork and onion until meat is browned.
2. Drain off fat.
3. Stir in mushrooms, bouillon granules, Worcestershire sauce, 1 1/2 cups water, 1/2 teaspoon salt and 1/8 teaspoon pepper.
4. Bring to boiling.
5. Reduce heat.
6. Cover and simmer for 15 minutes. Combine sour cream and flour. Gradually blend some of the hot beef mixture into sour cream. Return to skillet. Cook and stir in catsup.
7. Heat through. Serve over hot cooked noodles.
8. Sprinkle with snipped parsley, if desired.
9. Makes 6 to 8 servings.

ground beef, onion, mushroom stems, instant beef bouillon granules, worcestershire sauce, sour cream, flour, catsup, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256328 (may not work)