Recipe: Stroganoff Soup (using beef strips, mushrooms and noodles)

STROGANOFF SOUP

1/2 pound sirloin steak or beef tenderloin, cut into thin strips
1/2 cup chopped onion
1 tablespoon butter
2 cups water
1 1/2 cups milk
1/4 cup tomato paste
2 teaspoons beef bouillon granules
1 (8 ounces) can mushroom stems and pieces, drained
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (12 ounce) can evaporated milk
1/3 cup all-purpose flour
2 cups cooked wide egg noodles
1/2 cup sour cream

In a 3-quart saucepan over medium heat, cook beef and onion in butter until meat is browned.

Stir in 2 cups water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until meat is tender.

Combine evaporated milk and flour; stir until smooth. Gradually add to soup, stirring constantly. Bring to a boil; boil for 2 minutes, stirring constantly.

Add the cooked noodles and heat through. Remove from the heat; stir in the sour cream.

Makes 6 servings
Source: Taste of Home's Big Book of Soup, submitted by Karen Shiveley of Springfield, Minnesota