Beef Stroganoff

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Beef Stroganoff

Ingredients

  • 1/4 cup butter (1/2 stick)
  • 2 medium onions; sliced thin
  • 2 1/2 pounds round steak; sliced thin
  • 1 can condensed tomato soup; not diluted
  • 1 cup sour cream
  • 6 ounces fresh mushrooms; sliced
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • dash Worcestershire sauce
  • freshly ground pepper to taste
  • egg noodles or rice; cooked

Instructions

Yield: 6 servings. Melt butter in large, heavy skillet or Dutch oven over medium-high heat. Add onions; cook until lightly browned, about 5 minutes. Remove from pan; set aside. Stir in beef strips, cooking in batches, until browned on all sides, about 8 minutes per batch. Drain fat from pan. Stir in onions, soup, mushrooms, brown sugar, dry mustard, salt, Worcestershire sauce and pepper. Reduce heat to low; cover. Cook until meat is tender, about 50 minutes. Add sour cream and heat but don't boil so the sour cream does not curdle. Adjust seasoning and serve.

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