Beef Stroganoff

• 6 to 7 onions, chopped chunky
• 1/3 c. cooking oil
• 2 lb. beef, cut in strips (coulette steaks)
• 2 (6 oz.) cans mushroom slices and juice or 3 c. fresh mushrooms
• 1/2 can tomato soup
• 6 oz. can tomato paste
• 1 tsp. salt
• freshly ground pepper
• 1 tsp. Worcestershire sauce
• 1/2 c. burgundy wine
• 1/2 pt. sour cream (add just before serving)

1. Brown meat in oil, then add 1/2 cup (or a little more) water and simmer for one hour.
2. Lower heat and cover.
3. Then add onions and saute; add mushrooms.
4. Combine remaining ingredients and pour over meat.
5. May be necessary to add 1/2 cup water or more if not quite enough liquid.
6. Cover and simmer at least 20 minutes.

onions, cooking oil, beef, mushroom slices, tomato soup, tomato paste, salt, freshly ground pepper, worcestershire sauce, burgundy wine, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386366 (may not work)