Beef Stroganoff

• 4 cups cooked beef or veal (leftover roast is good as well)
• 2 tbls. olive oil (Wesson does fine if you don't have olive)
• 2 tbls. butter
• 1 cup onion, thinly sliced and coarsely chopped
• 1-1/2 cups mushrooms, sliced
• 1 cup beef stock or consommé or 2 bouillon cubes in a cup of hot water
• 1-1/2 tbls. flour
• 1 tsp. salt
• 1/2 tsp. whole caraway seeds or celery seeds
• dash of nutmeg
• 2 cups sour cream
• dash of garlic powder

Trim all fat from meat and cut in strips about 1" long and 1/4" wide. Heat oil and butter in skillet, and onions and mushrooms and sauté at low heat until soft. Add meat and continue cooking for 10 minutes; add consommé and cook for 30 minutes.

Mix flour and seasoning with the sour cream and add to the pot. Cook slowly until thick but do not boil. Remove from direct heat and keep over hot water. May be served with noodles or rice (Pour mixture over noodles or rice).