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Beef Stroganoff


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  • 2 lb. round steak (or other lean beef), cubed
  • 1/4 cup flour
  • 1/4 cup oil
  • 1 beef bouillon cube
  • 2 cans mushroom soup
  • 1/2 soup can milk
  • 1/2 cup sour cream



Step 1

In heavy stockpot, heat oil over medium-high heat. Coat meat in flour and place in oil. Stir occasionally until meat is browned. Add enough water to just cover the meat, add bouillon cube and simmer on low for 1 hour. Add soup and milk and simmer for 35-40 minutes. Add sour cream, re-warm and serve immediately over rice or egg noodles.


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