Beef Stroganoff

Kerry found this.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 lb beef steaks or 1⁄2 lb  roast, cubed into stewing meat
• 2  tablespoons olive oil
• 1  lb  sliced mushrooms
• 1⁄2 cup  chopped onion
• 1  garlic clove
• 2  tablespoons flour
• 1 1⁄2 cups water
•  salt and pepper
• 2  beef bouillon cubes
• 1  cup fat free sour cream

Directions

1. Cut away fat off of meat. Cut up veggies. In a skillet heat up oil. Over hight heat brown meat. Remove meat from skillet. Sauté veggies and garlic for 5 minute remove veggies. Make a paste with the flour and the drippings. Dissolve bullion in water. Slowly add bouillon and water to the paste. Cook until thick and bubbly. Turn the heat down and add in the sour cream.
2. Freeze sauce in a zippy bag. Send in the swap with egg noodles.
3. To Serve: Partially thaw. Pour bag contents into a skillet. Cover until gently warm. Simmer for 30 minute.