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Beef Stroganoff With Dill
Serves 4

1 1/2 lb. round steak or sirloin, 1/2" thick
4 Tbsp. butter
1/2 lb. mushrooms, sliced
1 medium onion, diced
2 cup beef stock
1 Tbsp. corn starch
1 Tbsp. cold water
1 cup sour cream
1 tsp. dill weed

1 lb. egg noodles
2 tsp. chicken stock base or granular chicken boullion
3 Tbsp. butter
3 tsp. Paprika

Cut meat into 1/4" strips and brown in butter. In a separate pan,
saute mushrooms and add to meat. In the separate pan, saute onions
and add to meat mixture. Add beef stock. Cover and simmer 1 hour.
At about 40 min., begin to cook noodles. Mix corn starch and water
in small container and add, stirring rapidly until sauce is thickened.
Stir in sour cream and dill weed. Serve over

Paprika Noodles: Drain noodles and put in bowl. Toss gently with
chicken stock base, butter, and paprika.

Note: Chicken stock base or granular boullion may be very salty.
Let diners salt and pepper to their own tastes.


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