Beef Stroganoff

I found this recipe about 20 years ago, when I first started to cook. I have never found a recipe I like better! I thought I had lost it, and found a similar recipe on Zaar, but not quite the same. Since I don't want to lose it again, I'm posting. Note -- I have on occassion made meatballs in place of the tips to save time. In that case, I did not add a marrow bone. Still delicious!

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 4  tablespoons butter
• 2 1⁄2 lbs  sirloin  beef tips, cut in 1 1/4-inch strips
• 2  cups onions, cut medium coarse
• 1  teaspoon  chopped garlic
• 1⁄2 cup flour
• 1  tablespoon dried marjoram
• 1  tablespoon  A.1. Original Sauce
• 1⁄2 teaspoon black pepper
• 1  whole carrot, shredded
• 1  marrow, bone
• 3⁄4 lb fresh mushrooms, cooked (include cooking liquid)
• 1  tablespoon  chicken base
• 2  cups chicken broth or 2  cups beef broth
•  salt
• 1  cup sour cream
•  cooked rice or   noodles

Directions

1. Melt 2 tablespoons butter in skillet. Add sirloin tips. Saute until brown. Set aside.
2. Melt remaining butter in skillet. Add onions and garlic saute until golden brown. Add flour, mix well over heat, but do not brown.
3. Place meat in heavy pot or baking dish, with a cover.
4. Add onion and garlic mixture, marjoram, A-1, pepper, carrot, marrow bone, mushrooms and liquid, and chicken base.
5. Mix and add broth and salt.
6. Cover and bake for 2 hours in a 325 degree oven. Skim fat.
7. Remove marrow bone.
8. Stir a cup of sauce into sour cream and add to meat.
9. Serve over rice or noodles.