Beef Stroganoff

• 1/4 c. butter or margarine
• 4 Tbsp. flour
• 3 (10 1/2 oz. each) cans condensed beef stock
• 1/4 c. butter or margarine
• 2 lb. sirloin steak, cut in 1/4-inch strips
• 2 c. sliced fresh mushrooms
• 1/4 c. finely chopped onion
• pinch of garlic powder
• pinch of chopped parsley
• 1/4 c. sherry or red wine
• 1/4 c. tomato puree
• 1 c. dairy sour cream

1. For the gravy, brown the 1/4 cup of butter with the flour in a 3-quart saucepan, then add condensed beef stock and cook on low heat, about 5 minutes.
2. Heat 1/4 cup butter in a large skillet and quickly brown sirloin strips.
3. Add sliced mushrooms, chopped onion, garlic powder and parsley and cook about 15 minutes or until brown, then add the gravy mixture, sherry and tomato puree.
4. Cook until meat is tendered, uncovered, stirring occasionally, then stir in the dairy sour cream and bring almost to a boil.
5. Serve stroganoff over buttered noodles.

butter, flour, condensed beef, butter, sirloin steak, mushrooms, onion, garlic, parsley, sherry, tomato puree, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168713 (may not work)