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Ingredients:
2 pounds sirloin steak, cut 1-inch thick
1 teaspoon dry mustard
2
cups sliced fresh mushrooms
1/2 teaspoon salt
1 cup finely chopped onion
2 tablespoons flour
1/4 cup butter or
shortening
1/2 cup water
3 beef bouillon cubes
1 cup dairy sour cream
1 cup boiling water
4 cups cooked rice
2
talbespoons tomato paste
Cut steak into thin strips 2 1/4 inches long.
In large skillet, saute mushrooms and
onion in 3 tablespoons butter tunil golden brown. Remove from skillet.
Add remaining tablespoon of butter; brown
meat on all sides 15 minutes.
Dissolve bouillon cubes in boiling water; pour over meat.
Add tomato paste, mustard
and salt. Cover. Simmer 45 minutes until tender.
Combine flour and water.
Slowly stir into meat
mixture. Cook, stirring constantly until mixture comes to a boil.
Reduce heat. Add mushrooms, onions and
sour cream. Heat, but do not boil.
Server over hot rice.
TIP: The flavor improves if beef stroganoff
is prepared the day before.
Add the sour cream when reheating.
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