Quick Stroganoff

• 1 1/2 lb. boneless beef rump
• 1/4 c. margarine
• 1 medium onion, chopped (1/2 c.)
• 1/3 c. drained mushroom pieces (3 oz.)
• 1/4 c. water
• 2 beef bouillon cubes
• 1 c. dairy sour cream
• 1 c. plain yogurt
• 1/4 c. flour

1. Cut meat across grain diagonally, 1/4-inch strips wide.
2. In a large skillet, heat 2 tablespoons margarine; add 1/2 of meat. Saute quickly both sides, stirring constantly.
3. Remove with slotted spoon.
4. Repeat with remaining meat and margarine.
5. Move to side of skillet.
6. Add onion.
7. Cook, stirring constantly, until tender.
8. Add drained mushrooms, water and bouillon cubes.
9. Bring to boil.
10. Combine sour cream, yogurt and flour in small bowl.
11. Mix until smooth.
12. Stir into skillet (using a whisk).
13. Bring to boil and simmer 5 minutes, stirring constantly.

boneless beef rump, margarine, onion, mushroom, water, sour cream, plain yogurt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948347 (may not work)