Beef Stroganoff

This recipe is from Doris Gale, adapted by Robin Keil.

Ingredients

• 2 lbs top round roast, or other stew meat, cubed

• 1⁄4 cup flour

• 1 tsp oil

• 1⁄2 lbs sliced mushrooms

• 1 medium onion, chopped

• 2 cups water

• 2 tsp salt

• 1⁄4 tsp pepper

• 1⁄4 tsp marjoram

• 2 tsp dry mustard

• 1 tsp gravy master

• 1⁄3 cup ketchup

• 1 lb egg noodles

• 1⁄2 cup sour cream

Directions

1. Cube meat and shake in a bag with flour to coat all the pieces.

2. In a large frying pan, brown the meat in oil over medium-high heat. Add mushrooms, onion, water, salt, pepper, marjoram, dry mustard, gravy master, and ketchup.

3. Cover and cook for 1 hour.

4. While cooking, boil egg noodles.

5. Add sour cream right before serving and cook 2 to 3 minutes more.

6. Serve over egg noodles.