BEEF STROGANOFF

1 1/2 pounds sirloin steak
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons salad oil
3/4 cup finely chapped onions
1 (8 oz.) can sliced mushrooms, drained
2 teaspoons Worcestershire sauce
1 (103/4 oz.) can condensed cream of celery, chicken, or mushroom soup
1 cup sour cream
1 beef bouillon cube
1 1/3 cups boiling water
1/2 teaspoon salt
2 tablespoons chopped parsley
1 1/3 cups Minute Rice

Cut steak into thin strips. Coat with flour, 3/4 teaspoon salt, and pepper. Brown quickly in oil in a flameproof casserole or skillet over high heat.

Add onions and mushrooms. Saute over low heat until lightly browned and tender.

Add Worcestershire sauce, soup, and sour cream. Bring to a boil. Dissolve bouillon cube in boiling water. Add 1/2 teaspoon salt, parsley, and rice.

Make a well in the center of the meat mixture and pour the rice into the well. Bring to a boil, cover tightly, and simmer about 5 minutes.

TO MAKE AHEAD:
Prepare stroganoff up to the point of adding sour cream and rice. Cool quickly and store in refrigerator. To complete, thoroughly heat meat mixture, stir in sour cream and bring to boil and continue as recipe directs.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Casseroles and Compliments with Minute Rice, General Foods Corp., 1966