Tom's Beef Stroganoff

By Joan_Z

Ingredients

• 3 lbs. Round Steak cut in 1/2" strips
• 2 Onions medium Sliced
• 2 cans Mushrooms Drained and chopped
• 1 can Tomatoes (#303)
• 1 cup Beef Bouillon
• 2 cups Burgundy
• 1 cup Sour cream mixed with 1 Tbsp. flour
• 2 oz. Brandy
• 1/2 tsp Garlic salt
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 2 Tbsp. Butter
• 1 package Noodles

Preparation

Step 1

Cut meat into slivers, and shake in bag with 2 tablespoons of flour, 1/2 tsp each of garlic salt, pepper and regular salt. Brown in butter.

Add tomatoes, boullion and 1 cup of burgundy.

Simmer at 250 degrees for 1 hour, add additional burgundy as necessary.

Cream sour cream and flour in large bowl. Take some gravy and add to sour cream a little at a time so it won't curdle. Add sour cream mixture to meat with brandy, increase heat slightly.

Serve over noodles or rice.