Beef Stroganoff ................ Betty Webb - cooking recipe

Ingredients

2 lbs lean round steak, tenderized
1/2 cup all-purpose flour
1 garlic cloves or 1 teaspoon minced garlic, from a jar
1 cup onion, chopped
1 (4 ounce) can mushroom pieces, including juice
1 cup sour cream
2 (10 1/2 ounce) cans cream of chicken soup
1 beef bouillon cube
salt
pepper
4 tablespoons butter
water

Preparation

Rub meat with garlic. Mix together the flour, salt and pepper. Pound flour mixture into meat using a meat mallot.
Cut meat into 1.5 inch strips. Brown mean in a heavy pan with butter until quite brown.
Remove meat and brown the onions in drippings.
Add mushrooms with their liquid, and about 1/2 Cup of water.
Cook over medium heat and stir to loosen meat drippings.
Add chicken soup one can at a time to judge consistency, adding more water if necessary. Add bouillon cube.
Add meat and cook on med-low for about 20 minutes.
A few minutes before serving, add the sour cream, combining thoroughly into mixture.
Heat well but DO NOT BOIL.
Serve over egg noodles or Uncle Ben's Long Grain and Wild Rice, Original Recipe.