Beef Stroganoff

• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds lean beef round, about 1/2-inch thick
• 2 tablespoons butter
• 3/4 cup sliced onion
• 1 clove garlic, minced
• 1 beef bouillon cube or equivalent base or granules
• 1/2 cup boiling water
• 1 can (4 ounces) mushrooms
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2/3 cup evaporated milk
• 2 teaspoons white vinegar
• 2 tablespoons chopped parsley, optional

Combine flour, salt and pepper. Trim beef then cut in strips about 1 1/2 inches in length and 1/2 inch in width. Coat beef strips with flour mixture.

Melt butter in heavy skillet; brown beef on all sides. Add onions and garlic. Dissolve bouillon cube in water; add to beef. Add liquid from mushrooms, Worcestershire sauce, and ketchup. Cover and simmer for about 1 1/2 hours, or until meat is tender. Add mushrooms. Just before serving, combine vinegar with evaporated milk and stir into broth. Heat through, but do not boil. Serve with hot rice or noodles, and top with chopped parsley, if desired.
Serves 6.