Beef Stroganoff

2 lbs. boneless beef, cut mix into 2 x 1/4 x 1/4 inch strips

2 C. beef broth

1/2 lb. mushrooms, cleaned and sliced

1/2 C. flour

1 t. salt

3 T. butter

1 C. sour cream

3 T. tomato paste

1/8 t. pepper

1 t. Worcestershire sauce

1/3 C. butter

chopped parsley

1/2 C. onion, finely chopped

Wipe beef strips with clean dry cloth. Coat the meat evenly by dropping a few strips of beef at a time into a plastic bag containing flour, salt, monosodium glutamate and pepper. Heat 1/3 cup butter in skillet. Brown strips and onion in butter. Slowly add broth. Cover tightly and simmer 20-25 minutes.

Cook mushrooms in 3 tablespoons butter until tender. Blend sour cream, tomato paste and Worcestershire sauce. Remove tender strips from heat. Add mushrooms to meat. Add small amounts of sour cream mixture into meat, stirring well after each addition. Return to heat until mixture is heated through. Serve over noodles. Sprinkle with parsley.