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Tri-Tip Beef Stroganoff
by Ruth Critchfield
serves: 6
  Serve with wide egg noodles, broccoli and green salad
Ingredients:
  5 T   flour
  1 tsp   salt
  1/2 tsp   pepper
  2 lbs   tri-tip, cut in strips
  1/2 cup   onion, minced
  1 clove   garlic, chopped fine
  1/2 cup   mushrooms, sliced thin
  1/2 cup   margarine
  1 can   cream of chicken soup
  1 can   cream of mushroom soup
  1/2 cup   water
  1 cup   sour cream
    parsley, chives or dill
Directions:
  Combine flour, salt and pepper in bowl, add meat. Brown meat, onions, garlic and mushrooms in margarine in skillet. Add soups and water. Cook, uncovered on low heat for 1 hour, stirring often. Ten minutes before serving, add sour cream. Heat but do not boil. Serve over noodles. Sprinkle with fresh parsley, chives or dill. Serves 6.