Beef Stroganoff ................ Betty Webb

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs lean round steak, tenderized
• 1/2 cup all-purpose flour
• 1 garlic cloves or 1 teaspoon minced garlic, from a jar
• 1 cup onion, chopped
• 1 (4 ounce) can mushroom pieces, including juice
• 1 cup sour cream
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 beef bouillon cube
• salt
• pepper
• 4 tablespoons butter
• water

Recipe

• 1 rub meat with garlic. mix together the flour, salt and pepper. pound flour mixture into meat using a meat mallot.
• 2 cut meat into 1.5 inch strips. brown mean in a heavy pan with butter until quite brown.
• 3 remove meat and brown the onions in drippings.
• 4 add mushrooms with their liquid, and about 1/2 cup of water.
• 5 cook over medium heat and stir to loosen meat drippings.
• 6 add chicken soup one can at a time to judge consistency, adding more water if necessary. add bouillon cube.
• 7 add meat and cook on med-low for about 20 minutes.
• 8 a few minutes before serving, add the sour cream, combining thoroughly into mixture.
• 9 heat well but do not boil.
• 10 serve over egg noodles or uncle ben's long grain and wild rice, original recipe.