Beef Stroganoff

(Betty Crocker & Rachel Valentine Troxell)

1 1/2 pounds beef for stew, cut into 1/8-inch slices
2 tablespoons margarine or butter
1 1/2 cups beef bouillon
2 tablespoons catchup
1 small clove garlic, finely chopped, or 1/8 teaspoon instant minced garlic
1 teaspoon salt
8 ounces mushrooms, sliced
1 medium onion, chopped (about 1/2 cup)
3 tablespoons flour
1 cop dairy sour cream
3 or 4 cups hot cooked noodles
1 tablespoon margarine or butter
1 teaspoon poppy seed


Cook and stir beef in 2 tablespoons margarine in skillet over low heat until brown.

Reserve 1/3 cup of bouillon. Stir remaining bouillon, the catchup, garlic, and salt into skillet

Heat to boiling:reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes.
Shake remaining bouillon and the flour in tightly covered container: stir gradually into beef mixture.

Heast to boiling, stirring constantly. Boil and stir 1 mintues: reduce heat. Stir in sour cream: heat through.

Toss in noodles with 1 tablespoon of margarine and the ppoppy seed. Pour sauce on noodles and ready to go!!