Beef Stroganoff

By dkosik

Ingredients

• 2 lb. sirloin steak, cut into thin strips (or thin chunks)
• 2 c. sliced fresh mushrooms
• 2 med. onions, sliced
• 2 T. oil
• 2 cubes beef bouillon dissolved in 1 c. hot water; or 1 c. canned beef broth
• 1/2 tsp. salt
• 1 tsp. dry or prepared mustard
• 2 T. tomato paste or catsup
• 1/2 c. water
• 2 T. flour
• 1/2-1 c. sour cream

Preparation

Step 1

In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown. Add bouillon, water, salt, tomato paste and mustard. Cover; simmer about 30 minutes or until tender. Combine flour and water. Stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil **REDUCE heat; stir in sour cream. Heat, but do NOT boil. Serve over noodles.
To make ahead: prepare to **, cool and refrigerate up to 2 days or freeze up to 3 months. Thaw and heat, adding sour cream when ready to serve. Makes 6 servings.