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BEEF STEAK STROGANOFF 
2 lbs. sirloin steak, cut 1 inch thick
2 tbsp. cooking oil
1 1/2 tsp. salt
1/8 tsp. pepper
2 med. onions, sliced
1 (3 oz.) can (2/3 c.) sliced mushrooms
2 tbsp. all-purpose flour
1/4 tsp. paprika
1 (12 oz.) can (1 1/2 c.) beer
1 tsp. Worcestershire sauce
1 c. dairy sour cream
Hot buttered noodles

Slice steak into 1/2 inch thick strips. In large skillet, quickly brown about 1/3 of meat at a time in hot oil. Season with salt and pepper. Remove from skillet; keep warm. In same skillet, cook onion and the undrained mushrooms, covered, for 3 to 4 minutes or until onion is just tender; push to one side. Blend flour and paprika into pan drippings. Add beer and Worcestershire sauce. Cook and stir until thickened and bubbly. Return beef to skillet. Stir in sour cream; cook slowly until just heated through. Serve over hot buttered noodles. Makes 6-8 servings.
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