Beef Stroganoff

• 1 1/2 lb. sirloin or round steak, cut into 1/2-inch strips
• 1/4 c. plus 2 Tbsp. flour
• 1 tsp. salt
• 2 small onions, chopped fine
• 4 oz. mushroom pieces
• dash of garlic powder
• 3 Tbsp. oil
• 1 c. canned beef bouillon (can use 2 beef bouillon cubes in 1 c. water, omit salt)
• 1 Tbsp. Worcestershire sauce
• 1 c. sour cream
• rice, toast, noodles or mashed potatoes

1. Roll steak in 1/2 cup flour and (salt?).
2. Pan-fry onions, mushrooms and garlic in oil for 5 minutes.
3. Add steak and brown. Remove meat, onions and mushrooms from pan. Combine 2 tablespoons flour with drippings in the pan. Add bouillon and Worcestershire sauce.
4. Cook until thickened. Add sour cream and heat slowly until gravy simmers.
5. Add beef and vegetables and heat until hot. Serve hot on cooked rice, toast, noodles or mashed potatoes.

sirloin, flour, salt, onions, mushroom pieces, garlic, oil, beef bouillon, worcestershire sauce, sour cream, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538161 (may not work)