Beef Stroganoff

• 1 round steak, cut into small cubes and fat removed
• 1 can beef consume
• 1 can cream of mushroom soup
• 1 stick butter or margarine
• 1 onion, chopped finely
• 1 8 oz (224 grm). container sour cream
• 2 tbsp (30 ml) Worcestershire sauce
• 2 tbsp (30 ml) soy sauce (optional)
• 1 soup can of water
• cooked rice or noodles

1. Cut round steak into 1" cubes--the meat cuts easier if the meat is slightly frozen.
2. Melt butter in large skillet or Dutch oven, add meat and onions and cook until meat is just brown and onions transparent.
3. Add beef consume, cream of mushroom soup, Worcestershire sauce, soy sauce, and water.
4. Cook over low heat,covered, until meat is really tender, I usually cook mine for 1 1/2 to 2 hours until the gravy is thicken.
5. It needs to be stirred every so often.
6. Just before serving stir in sour cream--blends in better if the sour cream is room temperature.
7. Serve over rice or noodles.

steak, beef consume, cream of mushroom soup, butter, onion, sour cream, worcestershire sauce, soy sauce, water, rice

Taken from online-cookbook.com/goto/cook/rpage/00074C (may not work)