Winnipeg Beef Stroganoff Recipe

Cut steak into 1 x 1/4 inch strips and dredge in flour.
Melt butter in heavy frypand and add floured meat and saute, turning to brown on all sides. Stir in onion and cook until just tender. Remove meat and onions from pan and set aside.
Blend the 2 tbsp. flour into drippings in pan and add beef bouillon, tomato paste, worcestershire sauce, salt and mustard and cook, stirring constanly, until thickened.
Blen in meat and onions, sour cream, mushrooms and sherry. Heat thoroughly, but do not allow to boil.
Serve on hot, fluffy rice.
Makes 4 to 5 servings.