~ From my Garden Kitchen
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Beef Stroganoff
3 lbs sirloin Salt and pepper to taste 1 stick butter or margarine 6 green onions, chopped 8 ounces fresh mushrooms, sliced 3 tablespoons flour 2 beef boullian cubes, dissolved in 2 cups hot water 1 can golden mushroom soup 1 teaspoon Dijon mustard 1/2 cup white wine 3/4 cup sour cream
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Slice beef into 2-inch strips, salt and pepper. Brown beef in butter in dutch oven. Set aside and cook onions and mushrooms until onions are trasparent. Set aside. Add flour to drippings and blend well. Return meat, onions and mushrooms to pan. Add boullion, soup and mustard, stir mixture until smooth. Cover and simmer slowly about one hour. Blend in the wine and sour cream and serve over a bed of hot egg noodles or rice.