Stroganoff With Hungarian Taste

• 1 lb. beef, cut into 3 x 1/4-inch strips
• 2 Tbsp. all-purpose flour
• 2 Tbsp. margarine
• 2 c. small mushrooms, cut in half
• 1 c. sliced onion
• 1/2 c. beef broth
• 1/3 c. tomato juice
• 1/2 c. dairy sour cream
• 1/4 c. steak sauce
• 4 c. cooked noodles

1. Coat meat with flour.
2. Fry in skillet over medium-high heat in margarine until no longer pink.
3. Remove from skillet.
4. In the same skillet, cook mushrooms and onions in remaining margarine until tender.
5. Return meat to skillet; add broth, tomato juice and steak sauce.
6. Bring it to a boil and reduce heat to low.
7. Cover and let simmer for 20 minutes or until meat is tender.
8. Remove from heat and stir in sour cream.
9. Serve over hot cooked noodles.

beef, flour, margarine, mushrooms, onion, beef broth, tomato juice, sour cream, steak sauce, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268165 (may not work)