Beef Stroganoff

• 1 1/2 lb. filet of beef (round, chuck or beef tip steak)
• 1/3 c. margarine
• 1 clove garlic, finely ground
• 2 beef bouillon cubes, crushed
• 1/2 c. chopped onion
• 1/2 tsp. dried dill weed
• 2 Tbsp. dried parsley
• 1 Tbsp. catsup
• 1 lb. mushrooms, sliced
• salt and pepper to taste
• 1 1/2 c. sour cream
• 3 Tbsp. sherry (optional)

1. Trim fat from beef.
2. Cut crosswise into 1/2-inch thick slices. Coat beef with flour.
3. Melt margarine in a large skillet.
4. Add beef, garlic and onions; cook until beef is browned on all sides. Add mushrooms, bouillon cubes, dill weed, parsley, catsup, salt and pepper.
5. Cover and cook over low heat for 20 minutes, stirring occasionally.
6. Add sour cream and sherry; mix well.
7. If desired, serve with cooked noodles.
8. Serves 8.

filet of beef, margarine, clove garlic, beef bouillon cubes, onion, dill weed, parsley, catsup, mushrooms, salt, sour cream, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501807 (may not work)