Hamburger Stroganoff

• 1 1/2 lb. ground chuck
• 1/3 c. all-purpose flour
• 2 c. boiling water
• 2 beef bouillon cubes
• 1 medium onion, chopped
• 3/4 c. sliced fresh or canned mushrooms
• 1 can cream of mushroom soup
• 1/2 pt. sour cream
• salt
• pepper
• 1 pkg. egg noodles or rice
• garlic powder
• butter or margarine

1. Brown ground chuck in large skillet; drain fat.
2. Dust with flour.
3. In a bowl, dissolve bouillon cubes in boiling water.
4. Pour over meat.
5. Bring to a boil, stirring constantly.
6. Mixture will begin to thicken.
7. Lower heat.
8. In separate skillet, saute onion and mushrooms in butter and garlic powder.
9. Add to beef.
10. Add soup.
11. Simmer until heated throughout.
12. Salt and pepper to taste. (I like a lot of black pepper.)
13. Add sour cream just before serving.
14. Serve over egg noodles or rice.

ground chuck, allpurpose, boiling water, onion, mushrooms, cream of mushroom soup, sour cream, salt, pepper, egg noodles, garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294046 (may not work)