Round Steak Stroganoff

• 1 1/2 lb. round steak
• meat tenderizer
• 1/4 c. butter or margarine
• 2 Tbsp. flour
• 1 c. beef bouillon
• 1/2 c. dry red wine
• 1 Tbsp. instant minced onion
• 1 (8 oz.) can sliced mushrooms
• salt and pepper
• 1/2 c. dairy sour cream
• hot buttered noodles or rice

1. Cut steak across the grain into thin strips (1/2 x 2-inches). Sprinkle with meat tenderizer according to package directions; let meat stand.
2. Melt 2 tablespoons butter in a skillet over medium-high heat.
3. Add steak; brown gently.
4. Remove steak from the skillet.
5. Melt remaining butter in skillet; stir in flour to make a smooth paste.
6. Stir in bouillon, red wine and onion.
7. Drain mushrooms; add mushroom liquid.
8. Cook over medium heat, stirring constantly, until smooth and thickened.
9. Season to taste with salt and pepper.
10. Return meat to sauce; add mushrooms.
11. Cover, lower heat and simmer for about 30 minutes, or until meat is tender. Stir in sour cream; heat, but do not boil.
12. Serve with hot noodles or rice.
13. Serves 4.

butter, flour, beef bouillon, red wine, onion, mushrooms, salt, sour cream, hot buttered noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=248956 (may not work)