Beef Stroganoff

Beef Stroganoff

Serves 4 to 6. Recipe is from Sommer Wadsworth.

4 tbls. butter or margarine

11/2 lbs. lean stew beef or beef tips, cut into small pieces or thin strips

1 cup chopped onion

4 to 8 ozs. sliced mushrooms

3 tbls. all-purpose flour

2 cups beef broth

1 tsp. dried dillweed

1/2 tsp. salt, or to taste

1⁄8 tsp. pepper

1 cup sour cream

1. Heat butter or margarine in a large heavy skillet over medium heat. Add the meat in three batches, browning quickly and setting aside.

2. Add the onion and mushrooms to the skillet and sauté for 5 to 6 minutes, or until golden brown. Stir in flour, blending well, then gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes.

3. Stir in beef and dill. Add seasonings and sour cream and heat through. Do not boil. Serve over rice or noodles.