Beef Stroganoff
1 pound beef tenderloin steak or sirloin steak
2 tablespoons all-purpose flour
1 8-ounce carton dairy sour cream
2 teaspoons instant beef bouillon granules
2 tablespoons margarine or butter
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 cups hot cooked noodles
Partially freeze beef. Thinly slice across the grain into bite-size, strips. Combine flour and sour cream. Stir in bouillon granules, 1/2 cup water, and 1/4 teaspoon pepper. Set aside. In a large skillet cook and stir half the meat in margarine or butter over high heat till done. Remove. Add remaining meat, mushrooms, onion, and garlic. Cook and stir till meat is done and the vegetables are tender. Return all meat to skillet. Add sour cream mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve over noodles.
serves 4
