Name: Beef Stroganoff
Ingredients: 1/4 cup butter (1/2 stick); 2 medium onions; sliced thin; 2 1/2 pound round steak; sliced thin; 1 can condensed tomato soup; not diluted; 1 cup sour cream; 6 ounce 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

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.