3 1/4 lbs. top round, cut into 1 1/4 x 1 1/4 x 1/2 inch strips
1 c. butter
2 lg. onions, finely chopped
1 1/2 lbs. mushrooms, sliced
6 tbsp. flour
2 cloves garlic
1 1/2 tsp. salt
3 c. beef bouillon or 3 beef bouillon cubes dissolved in 3 c. water
6 tbsp. tomato paste
3/4 c. sour cream
2 tsp. Worcestershire sauce
1/2 c. heavy cream
8 c. fluffy rice

Melt 1/3 cup butter in a large saucepan. Add onions and saute until golden brown. Remove onions and set aside.

Melt 1/3 cup more butter in same saucepan. Add mushrooms and saute until lightly brown. Remove mushrooms and set aside.

Melt remaining butter in saucepan. Roll beef in flour and saute in butter until browned. Add garlic, salt, bouillon and the onions. Cover and simmer gently until beef is tender (about 1 1/2 hours).

Add tomato paste, Worcestershire sauce, sour ream, heavy cream and the mushrooms; heat thoroughly. Prepare 4-5 cups of rice according to package directions.

Serve hot rice and stroganoff separately. Yields 10 to 12 servings.