Beef Stroganoff
1 1/2 pounds lean beef (tenderloin, sirloin tip or top round ),
cut in thin strips
3 tablespoons salad oil
1 small onion, minced
1 teaspoon salt
Dash of pepper
1/2 pound sliced mushrooms or 1 can sliced mushrooms
(4-ounces)
1 cup sour cream
Brown the meat in salad oil. Remove meat and brown the onion.
Return meat to pan; season with salt and pepper. Tender cuts of
beef need no extra cooking; other cuts require the addition of a
little water or juice of the canned mushrooms and should cook,
covered, over low heat about 30 minutes until tender. Add
mushrooms; increase heat and cook 5 minutes. Remove from heat
and stir in sour cream.
Serve with rice or noodles.
