Beef Stroganoff

• 1-½ lbs. sirloin steak, cut in ½ inch strips
• ¼ cup flour
• 1 tsp. salt
• 2 small onions, chopped fine
• ½ lb. mushrooms, cut in pieces
• 1 clove garlic, chopped fine
• 3 tbsp. fat
• 2 tbsp. flour
• 1 cup beef bouillon (canned)
• 1 tbsp. Worcestershire sauce
• 1 cup sour cream
• Rice, toast or noodles

Roll steak in ¼ cup flour and salt. Pan fry onions, mushrooms and garlic in fat for 5 minutes. Add steak and brown evenly, then remove meat, onions and mushrooms from pan. Combine 2 tbsp. flour with drippings, in the pan. Add bouillon and Worcestershire sauce. Cook until thickened. Add sour cream and heat slowly until gravy simmers. Add beef and vegetables and heat for a few minutes. Serve on hot cooked rice, toast or noodles. This needs a tart accompaniment like spiced fruit or tossed salad. Yield: 4 – 5 servings.