Sherry And Beef Stroganoff
|Butter||1⁄3 Cup (5.33 tbs)|
|Sirloin/Round||2 Pound, cut into strips|
|Flour||1⁄2 Cup (8 tbs)|
|Ajinomoto||3⁄4 Teaspoon (Ac'Cent)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Worcestershire sauce||1 Tablespoon|
|Canned tomato soup||10 1⁄2 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Sour cream||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Cooking sherry||2 Tablespoon|
Melt the butter in skillet.
Coat meat with flour, salt, Accent and pepper.
Add meat, onions and garlic to skillet; brown over medium heat.
Combine remaining ingredients.
After meat is brown, stir in combined ingredients and cook over low heat until warm.
Serve over whipped potatoes, noodles or rice.