Russian Beef Stroganoff (Debbie)

1 TBS. butter                                      

¾ cup onions, diced                             

6 cups mushrooms, sliced                     

1 tsp. salt                                           

¾ tsp. pepper                                    

2 tsp. brown sugar, packed                   

¾ tsp. yellow mustard                         

1 cube chicken bouillon
½ cup white grape juice
1 cube beef bouillon
2/3 cup water
3 TBS. flour
1 ½ tsp. oil
1 ½ lbs. top sirloin sliced in strips
1 cup sour cream

In a large frying pan, cook onions and butter until onions are clear.  Add mushrooms, salt, pepper, and cook until mushrooms are lightly browned.  Set mushroom mixture aside. In a medium sized mixing bowl, combine brown sugar, mustard, chicken bouillon, white grape juice, beef bouillon, water, and flour together to make the sauce and set aside.  Heat oil in a large skillet, then add beef to skillet and cook until beef is browned and cooked through.  Add mushroom mixture and white grape juice mixture, bring to a boil.  Simmer for 15 minutes, stirring often.  Stir in sour cream and heat through before serving.  Serve over cooked egg noodles.   Make 5 - 6 servings.