Beef Stroganoff

• 1/3 c. margarine
• 1 1/2 lb. top sirloin, tenderized once
• 1/2 c. chopped onion
• 6 to 8 oz. fresh mushrooms, sliced
• 3 Tbsp. flour
• 1/2 c. milk
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 can cream of mushroom soup
• 1 1/4 c. sour cream
• 2 tsp. Worcestershire sauce
• 1/2 c. wine (white Zinfandel is good)

1. Slice sirloin while partially frozen to obtain very thin slices.
2. When meat is completely thawed, melt 1/4 cup margarine in skillet.
3. Lightly brown meat over medium to medium-high heat. Remove from skillet.
4. Over medium heat, melt remaining margarine and saute onion and mushrooms.
5. Add flour and seasonings and mix. Add and blend remaining ingredients.
6. Lower temperature.
7. Add meat and heat through.
8. Serve over noodles.

margarine, sirloin, onion, fresh mushrooms, flour, milk, salt, pepper, cream of mushroom soup, sour cream, worcestershire sauce, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046600 (may not work)