It's A Beef Stroganoff Day, This Is A Favorite Recipe I Use From Lipton Recipe Secrets.

I have had this recipe for many years. I actually got the recipe that was printed on an envelope/package of a Lipton's Beefy Mushroom soup mix. May you enjoy this recipe. I did not have a package of Beefy Mushroom dry soup mix today so I substituted Lipton's Onion Mushroom dry soup mix. I did add 1 Maggi bouillon beef cube so I added an extra cup of water to the directions. Enjoy, I serve it with either buttered rice or noodles, that is your preference. In my household, they liked both so I made both to serve with the Beef Stroganoff.

2 tablespoons margarine or butter (I use butter, I do not cook with margarine)
2 lbs. boneless beef round or chuck steak, cut into thin strips (I use top round thinly cut, then I cut the strips)
1 package (8 or 10 oz.) mushrooms, sliced (I wash, peel then slice the mushrooms)
I envelope Lipton Recipe Secrets Beefy Mushroom Soup Mix
2-1/4 cups water
2 tablespoons all-purpose flour (I use unbleached flour)
1/2 cup sour cream
Hot cooked noodles

In 12 inch skillet, melt margarine over medium-high heat and brown beef with mushrooms (I add a bit of minced fresh onion to this.) Add beefy mushroom soup mix blended with 1-3/4 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 40 minutes or until beef is tender. Stir in flour blended with sour cream and remaining 1/2 cup water. Bring to the boiling point over high heat. Reduce heat to low and simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Serve over hot buttered noodles.
Makes about 8 servings.

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