|Beef Stroganoff With Dill|
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Beef Stroganoff With Dill
1 1/2 lb. round steak or sirloin, 1/2" thick
1 lb. egg noodles
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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