Beef Stroganoff

By Febrina Malloy

Serves 4-6

Ingredients:
2 lb round steak (or leftover cooked beef)
4 oz can mushrooms
1 onion, chopped
3 TB flour (may need 1/2 TB more)
2 cups beef stock (use liquid from mushrooms and water and 2 bouillon cubes)
2 tsp prepared mustard
4-6 TB sour cream (adjust amount to taste)
Salt & pepper to taste (near end)
Noodles, cooked according to package directions.

Directions:
1. Use meat tenderizer on round steak and remove as much fat and gristle as possible.
2. Using a little oil or bacon fat, brown meat lightly over high heat in a skillet.  This will only take a few minutes per side.
3. Remove the meat, lower the heat to medium, and add a little more oil.
4. Lightly saute onions until starting to become translucent.  Add mushrooms and continue to saute.  Remove pan from heat.
5. Once meat is cool enough to handle, cut into thin strips with a sharp knife. 
6. If using the same pan to make the sauce, remove the vegetables and set aside with the beef.  If using two pans, de-glaze the skillet with a little water or beef stock and add it to the sauce. 
7.  Whisk flour and mustard into beef stock and pour into pan.  Cook and stir over medium heat until thickened.
8. Add the meat and vegetables and simmer gently, covered, for about 1 hour.
9. Shortly before serving, add salt and pepper to taste, and gently stir in sour cream. Be sure not to boil.  Serve over cooked noodles.

Can also be made in crock pot; no need to saute onions or mushrooms, use 1/2 cup less beef stock and use the flour at end to thicken as for gravy.