Beef Stroganoff

• 2 lbs sirloin steak, cut 1-inch thick
• 2 Tbsp cooking oil
• 1-1/2 tsp salt
• 1/8 tsp pepper
• 2 medium onions, sliced
• 1 can (3-oz) mushrooms, sliced
• 2 Tbsp all-purpose flour
• 1/4 tsp paprika
• 1 can (12-oz) beer
• 1 tsp Worcestershire sauce
• 1 cup dairy sour cream

Slice steak into 1/2-inch thick strips. In large skillet, quickly brown about 1/3 of the meat at a time in hot oil. Season with the salt and pepper. Remove from skillet; keep warm. In same skillet, cook onions and mushrooms. Mix the flour, paprika, beer and Worcestershire sauce together. Put meat back in skillet and add flour mixture, stirring constantly. Reduce heat and simmer, covered until meat is tender. Stir in sour cream. Serve over hot buttered noodles or rice.

Yield: 6-8 servings