Stroganoff

• 1 1/2 lb. steak, thinly sliced
• 2 medium onions
• 2 sticks celery
• 1/2 lb. mushrooms (beef)
• 2 Tbsp. catsup
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 c. sour cream
• 1/4 tsp. celery seed
• 1/4 tsp. garlic salt
• 1 can bouillon (beef)

1. Dice the onions, celery and mushrooms; cook in oil until the onions have no crunchies.
2. Add the spices to the onion mixture; simmer for 4 minutes.
3. Cut the meat into strips; fry until it is tender and completely cooked.
4. Salt and pepper so a good taste situation exists and the meat can be judged well.
5. Simmer the meat for 2 1/2 minutes with the catsup.
6. Mix the onion mixture in with the meat; simmer for 23 minutes, covered, with the lowest heat required to just bubble the ingredients.
7. Lower the heat; fold in the sour cream.

steak, onions, celery, mushrooms, catsup, salt, pepper, sour cream, celery, garlic salt, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586886 (may not work)