Tuna A La Stroganoff

Tuna a la Stroganoff.
  • 2 cans (6-1/2 or 7 ounces each) tuna
  • 1 chicken bouillon cube
  • 1 cup boiling water
  • 1/2 cup chopped onion
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup butter or other fat, melted
  • 2 tablespoons flour
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • Dash pepper
  • 1/2 cup sour cream
  • 2 cups cooked rice
  1. Drain tuna.
  2. Break into large pieces.
  3. Dissolve bouillon cube in boiling water.
  4. Cook onion and mushrooms in butter until tender.
  5. Blend in flour and brown.
  6. Add bouillon gradually and cook until thick, stirring constantly.
  7. Add remaining ingredients, except rice; heat.
  8. Serve over rice.
Serves 6.

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