Recipe: Beef Stroganoff from American Family Cookbook, 1979

BEEF STROGANOFF

2 lbs boneless beef (tenderloin, sirloin, or rib) cut in 2 x 1/4 x 1/4-inch strips
1/2 cup flour
1 teaspoon salt
1/2 teaspoon monosodium glutamate (MSG)
1/8 teaspoon ground black pepper
1/3 cup butter or margarine
1/2 cup finely chopped onion
2 cups beef broth
3 tablespoons butter or margarine
1/2 lbs fresh mushrooms, sliced lengthwise
1 cup dairy sour cream
3 tablespoons tomato paste
1 teaspoon worcestershire sauce

Coat meat strips evenly with a mixture of the flour salt, monosodium glutamate, and pepper.

Heat 1/3 cup butter in a large heavy skillet. Add meat strips and onions. Brown on all sides over medium heat, turning occasionally. Add the broth; cover and simmer about 20 minutes.

Heat 3 tablespoons of butter in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender.

Add mushrooms to the meat and remove the skillet from heat. Blending well after each addition, add a mixture of the sour cream, tomato paste, and worcestershire sauce in small amounts. Return to heat. Continue cooking over low heat, stirring constantly, until thoroughly heated (do not boil).

Makes about 6 servings
Source: American Family Cookbook, 1979