Beef Stroganoff

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.


  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp flour

Rub 1 clove garlic on both sides of 1 lb round, tenderized beef streak; pound the flour mixture into both sides of meat. Cut meat into 1 1/2 x 1″ strips.

Melt 1/4 cup oleo and brown meat strips, turning often in heavy skillet.

Add 1/2 cup minced onion; saute till golden brown.

Add 1/4 cup water; stir to dissolve brown bits in bottom of pan.

Add in:

  • 1 can undiluted condensed chicken soup
  • 1 large can sliced mushrooms

Cook uncovered till tender, about 20 minutes

Before serving add 1 cup commercial sour cream. Just heat the sour cream, do not let it boil.

Sprinkle with parsley. Serve with hot fluffy rice or boiled noodles or mashed potatoes.


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