Beef Stroganoff
I love this stuff!
| 1 Lb. | Top Round or Tenderloin steak, thin cut |
| 1 Tbsp. | All Purpose Flour |
| ¼ Cup | Butter |
| 1 Small | Onion, finely chopped |
| ½ Lb. | Mushrooms, sliced |
| ¼ tsp. | Worcestershire Sauce |
| 1 cube | Beef Bouillon |
| 1 tsp. | Salt |
| 1/8 tsp. | Black Pepper |
| 1 C. | Sour Cream |
Rub flour into meat and cut meat into ¼" wide approximately 2" long strips. Add beef strips to butter heated in a heavy skillet. Brown meat turning frequently. Remove meat with a slotted spoon and keep hot. Reduce the liquid in the pan until there's about two tablespoons. Saute onion and mushrooms, adding more butter if necessary. Cook until mushrooms are nicely browned. Return beef to skillet. Add Worcestershire sauce, bouillon cube, salt, pepper and enough water to cover the bottom of the skillet. Cover and cook for 30 minutes. If prepared ahead of time, the cooking process can be halted here.
Just before serving, add sour cream to the warm beef mixture. Heat to boiling but don't let it boil for the cream may curdle. Don't use low-fat, non-fat or "lite" sour cream. They won't melt right and have more carbs. Serve immediately.