Classic Beef Stroganoff

• 1 lb. beef sirloin or tenderloin steak
• 1/2 lb. fresh mushrooms, sliced
• 1/2 c. onion, minced
• 2 Tbsp. butter or margarine
• 1 (10 1/2 oz.) can beef bouillon
• 2 Tbsp. catsup
• 1 small clove garlic, minced
• 1 tsp. salt
• 3 Tbsp. flour
• 1 c. dairy sour cream
• 3 to 4 c. hot cooked noodles or rice

1. Cut meat diagonally into very thin strips.
2. Cook and stir mushrooms and onion in butter until onion is tender.
3. Remove from skillet.
4. In same skillet, brown meat lightly on both sides.
5. Set aside 1/3 cup bouillon.
6. Stir remaining bouillon, catsup, garlic and salt into skillet.
7. Cover; simmer for 15 minutes.
8. Blend reserved 1/3 cup bouillon and flour; stir into skillet.
9. Add mushrooms and onion; heat to boiling, stirring constantly.
10. Boil 1 minute.
11. Stir in sour cream; heat through.
12. Serve over hot noodles or rice.
13. Makes 4 servings.

beef sirloin, fresh mushrooms, onion, butter, beef bouillon, catsup, clove garlic, salt, flour, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389976 (may not work)