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.