Linda's Beef Stroganoff

Step 1: Put water on to boil for pasta. Add 2 tablespoons salt to water. When water comes to a boil, add pasta of your choice, and cook according to the package directions, until al dente. When done, drain and set aside.

Step 2: In the meantime: Cook onions in a frying pan using enough margarine so they don't stick to the pan. When onions are soft, add ground beef. Fry until cooked through. Drain off any excess grease.

Step 3: Turn heat to medium-high, and add mushrooms (drained), soup (and mustard , if using), and mix well.

Step 4: Stir in 2 cups of water, add beef bouillon or granules, and mix into the water. Stir all, and let cook for a few minutes to blend flavors. If it starts bubbling too hard, turn heat down to medium heat.

Step 5: In a measuring cup, mix 4 tablespoons of constarch with about 1/4 cup of COLD water. When you add this to the mixure, you want the mixture to become thick. (Keep in mind you will be adding sour cream (and wine if using)which will thin the sauce, so thicken accordingly). Add more constarch and water mixture, if needed, to desired consistency.

Step 6: Turn heat down to low, and add sour cream (and wine, if using). Do NOT BOIL or cook on high, or it will curdle. Let simmer for 5 minutes.

Step 7: Season with pepper and salt, as desired.

Step 8: Add Kitchen Bouquet, and mix in, to get a nice dark color for the sauce.

Step 9: Serve over your favorite pasta.