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Beef Stroganoff
Yield: 6 servings

1/4 cup butter (1/2 stick)
2 medium onions; sliced thin
2 1/2 pounds round steak; sliced thin
1 can condensed tomato soup; not diluted
1 cup sour cream
6 oz fresh mushrooms; sliced
1 tablespoon light brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash Worcestershire sauce
freshly ground pepper to taste
egg noodles or rice; cooked

Melt butter in large, heavy skillet or Dutch oven over medium-high
heat. Add onions; cook until lightly browned, about 5 minutes.
Remove from pan; set aside. Stir in beef strips, cooking in batches,
until browned on all sides, about 8 minutes per batch. Drain fat
from pan.

Stir in onions, soup, mushrooms, brown sugar, dry mustard, salt,
Worcestershire sauce and pepper. Reduce heat to low; cover. Cook
until meat is tender, about 50 minutes.

Add sour cream and heat but don't boil so the sour cream does not
curdle. Adjust seasoning and serve.

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