Beef Stroganoff
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This is another family classic. One that I had often while growing up. The trick to this recipe is not to over crowd the pan when browning the meat. Do it in batches if needed.

Use tender cuts of meat for short cooking time. Tougher cuts of meat can be used, but it is best to use a pressure cooker to speed the cooking (this is what Mom did, using beef stew meat).

2 lbs beef roast (cut into 1/2" cubes)
1 cup onion (chopped)
6 tbsp. flour
1 cup beef stock
1 1/2 tsp. salt		 2 cups water
1/4 tsp. black pepper
1 cup sour cream
3 tbsp. vegetable oil
1 6oz can of mushrooms
Mix flour, salt and pepper, and coat meat with flour mixture. Heat pan and oil. Add the beef and flour mixture to hot oil, and cook for 5 minutes. Add onions and continue cooking until meat is browned.

When meat is browned add beef stock and water. Cook until the liquid begins to thicken, and add the mushrooms. When the liquid thickly coats the back of a spoon remove it from the heat and let cool.

When the mixture is cool to the touch, fold in the sour cream. Serve over cooked egg noodles.