Farm Journal's Beef Stroganoff

Bear's Anecdote - A friend of mine from Huntsville, Alabama (Tim P. - It isn't good to give full names on the internet.) put me onto the Farm Journal's "Best Ever Recipes" book. He sent me a couple recipes. Here is the information on how to find the book on the web.

Farm Journal's Best-Ever Recipes, by Elise W Manning Publisher: Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday, Copyright 1977. ISBN: 0385129661 : 9780385129664 OCLC: 2917780

• 1-1/2 lbs bonless sirloin steak, cut in 1x1/4" strips
• 3-1/2 tblsp flour
• 1/4 c. butter or margarine
• 1 c. chopped onion
• 1 (10-1/2 oz) can condensed beef bouillion
• 1 tblsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp dry mustard
• 2 tblsp tomato paste
• 1 c. sour cream
• 1 (4 oz) can chopped mushrooms, drained

1. Dredge sirloin steak with flour; reserve remaining flour.
2. Brown sirloin quickly in melted butter in 12" skillet.
3. Add onion and cook 3 to 4 minutes.
4. Remove meat and onion from skillet.
5. Blend reserved flour into pan drippings in skillet.
6. Cook over medium heat 1 minute, stirring constantly.
7. Stir in beef bouillion and Worcestershire sauce.
8. Cook, stirring constatly, until thickened.
9. Stir in salt, mustard and tomato paste.
10. Blend in sour cream.
11. Add meat and mushrooms.
12. Cool quickly.
13. Pour into freeze containers.
14. Seal and freeze.

To Serve

1. Partially thaw in refrigerator.
2. Heat in top of double boiler until hot.
3. Delicious served over rice or noodles.

Makes 5 cups or 6 servings.

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