1 c. butter
1 1/2 c. finely chopped onions
1 1/2 lb. fresh mushrooms, sliced
3 1/2 lb. top round beef, cut in 1/4 x 1/4 x 2 inch strips
6 tbsp. flour
3 c. bouillon (beef)
1 1/2 tsp. salt
6 tbsp. tomato paste
2 tsp. Worcestershire sauce
3/4 tsp. sour cream
1 1/2 c. heavy cream
8 c. fluffy rice or noodles

Melt 1/3 cup of butter in large saucepan; add onions and saute until golden; then remove and set aside. Melt 1/2 cup more of the butter. Add mushrooms and saute until lightly browned; then remove and set aside.

Melt remaining butter in saucepan. Roll beef in flour and saute in butter until browned. Add bouillon, salt and the onions. Cover and simmer gently until beef is tender (about 1 1/2 hours). Then add tomato paste, Worcestershire sauce, sour cream, heavy cream and mushrooms. Heat thoroughly. Serve over hot rice or noodles. (Serve rice/noodles and stroganoff mixture in separate large casseroles.) Makes 10-12 servings.