Beef Stroganoff ................ Betty Webb

Tenderized beef round steak is cut into thin strips to make this easy stroganoff recipe so much more tasty than the "hamburger" stroganoff that is popular with so many. Give this recipe a try. You and your family will look forward to the next time you make "that great beef stroganoff!" This dish is best when prepared early in the day, allowing flavors to marry. Reheat and add the sour cream a few minutes before serving.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  lbs lean round steak, tenderized
• 1⁄2 cup all-purpose flour
• 1  garlic cloves or 1  teaspoon  minced garlic, from a jar
• 1  cup onion, chopped
• 1 (4 ounce) can mushroom pieces, including juice
• 1  cup sour cream
• 2 (10 1/2ounce) cans  cream of chicken soup
• 1  beef bouillon cube
•  salt
•  pepper
• 4  tablespoons butter
•  water

Directions

1. Rub meat with garlic. Mix together the flour, salt and pepper. Pound flour mixture into meat using a meat mallot.
2. Cut meat into 1.5 inch strips. Brown mean in a heavy pan with butter until quite brown.
3. Remove meat and brown the onions in drippings.
4. Add mushrooms with their liquid, and about 1/2 Cup of water.
5. Cook over medium heat and stir to loosen meat drippings.
6. Add chicken soup one can at a time to judge consistency, adding more water if necessary. Add bouillon cube.
7. Add meat and cook on med-low for about 20 minutes.
8. A few minutes before serving, add the sour cream, combining thoroughly into mixture.
9. Heat well but DO NOT BOIL.
10. Serve over egg noodles or Uncle Ben's Long Grain and Wild Rice, Original Recipe.