Beef Stroganoff

• 1/4 c. margarine
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 2 (3 oz.) jars sliced mushrooms, drained or 3/4 lb. fresh, sliced
• 2 lb. ground chuck or 2 lb. sirloin steak, trimmed and cut into very thin strips
• 1/2 c. burgundy or other red wine
• 1/2 c. lemon juice
• 2 (10 1/2 oz.) cans condensed consomme, undiluted
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 8 oz. "No Yolk" medium noodles
• 2 c. sour cream

1. In hot margarine, saute onion, garlic and mushrooms until lightly browned. Add beef.
2. Cook, stirring until red color disappears.
3. Stir in lemon juice, wine, consomme, salt and pepper. Simmer, uncovered, 15 minutes.
4. Stir in uncooked noodles.
5. Cook, covered, 5 minutes or until noodles are tender.
6. Mix in sour cream; heat quickly but do not boil.
7. Serve at once.
8. Yields 8 good size servings.

margarine, onion, garlic, mushrooms, ground chuck, burgundy, lemon juice, condensed consomme, salt, pepper, no, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262646 (may not work)