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1 1/2 lb. beef for stew, cut
into 1/8-inch slices
2 Tbsp. butter
1 1/2 c. beef bouillon
2 Tbsp. catsup
1 small clove garlic (finely
chopped or 1/8 tsp. instant
minced garlic)
1 tsp. salt
8 oz. mushrooms, sliced
(1 can)
1 medium onion, chopped (about
1/2 c.)
1 c. sour cream
3 or 4 c. hot cooked noodles

Cook and stir beef in 2 tablespoons butter in 10-inch
skillet over low heat until brown. Reserve 1/3 cup of the
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 1/2 hours.
Stir in mushrooms and onions. Cover and simmer until
onion is tender, about 5 minutes. Shake reserved bouillon and
flour in tightly covered container. Stir gradually into beef.
Heat to boiling, stirring constantly. Reduce heat. Stir in
sour cream. Heat through. Serve beef over hot noodles.
Serves 6.
Note: For faster tender stroganoff, use 1 1/2 pounds of
beef tenderloin or top sirloin, sliced in thin strips for the
beef for stew. Decrease first simmering time to 10 minutes.

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