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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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