beef stroganoff #2

4 Servings
1½  -(up to)
2 pounds Sirloin steak; cut in 1-1/2" squares
1 large Onion; sliced
Clove garlic; chopped
½  Stick margarine
⅓ cup Flour seasoned with celery salt; red pepper and black pepper
1 can Golden mushroom soup
1 carton (8-oz) sour cream
 large Noodles; boiled
2 tablespoons Green onion tops; chopped
1 teaspoon Parsley; chopped
½ can Cream of chicken soup

Coat meat pieces in seasoned flour. Brown well with onion and garlic in margarine in heavy, deep skillet. Add water to cover and let simmer about 20 minutes. Add onion tops and parsley. Add cream of chicken soup and mushroom soup. Let boil gently until thickened. Add sour cream and heat a few minutes. Serve over hot noodles. Serves 4 to 6.

Note: For an economy dish, ground meat may be used instead of steak. Also, you may add a can of sliced mushrooms, if desired.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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