Stroganoff Superb

• 2 lb. sirloin steak or beef tenderloin
• 1 lb. fresh mushrooms, sliced
• 1 c. minced onion
• 1/4 c. butter or margarine
• 2 cans (10 1/2 oz. each) beef bouillon
• 1/4 c. catsup
• 2 small cloves garlic, crushed
• 2 tsp. salt
• 1/3 c. Gold Medal flour
• 1 c. sour cream

1. Cut meat into bite-size pieces.
2. In skillet cook and stir mushrooms and onion in butter until onion is tender; remove onion and mushrooms.
3. In same skillet brown meat lightly on both sides. Set aside 3/4 cup of bouillon and add remainder of bouillon, catsup, garlic and salt to skillet; stir to mix.
4. Cover and simmer 15 minutes.
5. Blend reserved bouillon and the flour; stir into meat mixture.
6. Add mushrooms and onion.
7. Heat to boiling, stirring constantly.
8. Boil 1 minute.
9. Stir in sour cream and heat.
10. Do not let it boil.
11. Serve over white rice.

sirloin steak, fresh mushrooms, onion, butter, beef bouillon, catsup, garlic, salt, gold medal flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268382 (may not work)