Beef Stroganoff

Hazel Smith's Hot Dish Recipe of the Week

Beef Stroganoff

2 pounds lean stew beef
1 medium onion
1 pound fresh sliced mushrooms
2 tablespoons vegetable oil
1 quart water
4 beef bouillion cubes
1 stick butter
1 pound sour cream

Trim fat from meat and cut into bite-sized pieces. Chop onion. Put meat, onion and mushrooms into a large pot with vegetable oil. Sauté in oil for 6 minutes. Add one quart water and bring to slow boil and cook 15 minutes. Add bouillion cubes, butter and sour cream. Cook on low heat until meat is fork tender. Add water to thin consistency.

Serve over white rice.