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Beef Stroganoff

Yield 4 to 6 servings


  • 1 1/2 pounds boneless sirloin steak
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1/2 pound fresh mushrooms, sliced
  • 1 (10 1/2-ounce) can beef broth
  • 2 tablespoons catsup
  • 2 tablespoons butter or margarine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 (8-ounce) carton commercial sour cream
  • Hot buttered noodles

How to Make It

  1. Trim excess fat from steak. Partially freeze steak; slice across grain into 2- x 1/4-inch strips.

  2. Combine flour and salt. Dredge steak in flour mixture; sauté in hot oil in a large skillet until browned. Add mushrooms, beef broth, catsup, butter, Worcestershire sauce, and mustard; stir well. Cover and cook over low heat 1 hour. Just before serving, add sour cream; stir until well blended. Serve over hot buttered noodles.

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