Beef Stroganoff

1 pound fresh mushrooms sliced
1 large onion, chopped
1/4 cup butter
2 pounds round steak (1/4 to 1/2" thick)
1 teaspoon salt
1 can (10-1/2 oz.) bouillon or consommé
diluted to make 2 cups
2 cups commercial sour cream

Sauté mushrooms and onion in 2 tablespoons butter and remove from pan. Cut meat into strips (2-1/2" long and 3/4" wide). Melt additional 2 tablespoons butter in pan.Toss strips of meat in flour, coating thoroughly. Brown meat in butter. Add salt and bouillon-water mixture. Simmer, stirring occasionally, until meat is tender, about 1-1/2 hr. Add mushrooms, onion and sour cream; heat. Serve over noodles or rice. Makes 6 servings.

Love,
Jane