Beef Stroganoff For 1

1/2 lb Beef chuck steak or roast

1 tb Butter or margarine

1/2 tb Salad oil

1/8 lb Mushrooms, sliced

2 tb Onion, finely chopped

1/4 ts Salt

1/4 ts Worcestershire sauce

1 ds Paprika

1 ds Pepper

1/4 c Sour cream

Chopped parsley, sprinkle Hot cooked noodles or rice Discard bone and fat from meat and cut into thin, bite-size strips. Heat 1/2 tb of the butter with the oil in frying pan over medium-high heat. Add

mushrooms and onion and cook, stirring until golden. Lift out and set aside. Add remaining 1/2 tb of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil. Sprinkle with parsley. Serve over noodles or rice. Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared but not tested by Elizabeth Rodier