Beef
Stroganoff
1.5 pounds beef for stew, cut into 1/8 inch slices
or
boneless top loin about 1/2 inch thick. Cut beef across grain into strips, each 1.5X.5 inch decrease first simmering time to 10 minutes.
2 Tbl margarine or butter
1.5 cups beef bouillon
2 tbl catsup
1 sm clove garlic, finely chopped, or 1/8 tsp instant minced garlic
1tsp salt
8 ounces mushroom, sliced
1 medium onion, chopped about 1/2 cup
3 tbl flour
1 cup dairy sour cream
3 or 4 cups hot cooked noodles
1 tbl margarine or butter
1 tsp poppy seed
Cook and stir beef in 2 tbl margarine in 10-inch skillet over low heat until brown.
Reserve 1/3 cup bouillon. Stir remaining bouillon, the catsup, garlic and salt into skillet.
Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1.5 hours.
Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes.
Shake reserved bullion and the flour in tightly covered container; stir gradually into beef mixture.
Heat to boiling, stir constantly. Boil and stir 1 minute; reduce heat. stir in sour cream; heat through.
Toss noodles with 1 tbl margarine and the poppy seed. Serve beef mixture over hot noodles.