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Beef Stroganoff


  • 1 can mushrooms
  • 1 lg. onion
  • 1/4 cup butter
  • 2 lbs. round steak
  • 1 tsp. salt, opt.
  • 1 can bouillon - dilute with water to make 2 cups
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  • 1 cup sour cream


Saute' mushrooms and onions in 2 Tbsp. butter and remove from pan. Remove fat and bone from steak and cut into chunks. Melt remaining butter in pan; coat meat with flour and brown. Add salt and bouillon mixture. Simmer, stirring occasionally until meat is tender (about 2 hours) or pressure cook for approximately 20 minutes. Add mushrooms, onions and sour cream. Heat. Serve over noodles.

By Robin from Washington, IA


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