Stroganoff

Karen Sokol

1 lb. beef tenderloin, petite sirloin, round steak, or London broil

1/3 c. flour with garlic

1 tsp, salt

1/4 tsp. pepper

1 tsp. paprika

1/4 c. butter or margarine

1/4 to 1/2 c. minced onion

1 can cream of chicken soup or cream of mushroom

1 6 oz. can sliced mushrooms, drained

1/3 c. evaporated milk

1 c. sour cream

About 1 hour before serving:

Combine flour, garlic, salt, pepper, and paprika; set aside. Trim fat from meat, cut into 1½ inch by 1-inch strips. Mix flour and seasonings with the meat. Brown meat strips in 1/4 c, butter or margarine in a Dutch oven. Add onions and sauté until golden. Add 1/4 c. water; stir to dissolve brown bits in bottom of pan. Add undiluted soup and mushrooms; cook, uncovered, over low heat stirring occasionally, until mixture is thick and meat is fork-tender—about 20 minutes.

Just before serving, stir in sour cream; heat, but do not boil. Sprinkle with parsley and serve over cooked noodles.