tuna stroganoff

Categories: None
Yield: 1 Servings

Measure	Ingredient
2 cans	Tuna
1 cup	Pareve chicken boullion
½ cup	Chopped onion
1 can	(8-oz) mushroom pieces
¼ cup	Margerine
2 tablespoons	Flour
¼ teaspoon	Worcestershire sauce
2 tablespoons	Catsup
½ cup	Sour cream
	Pepper to taste

Source: a cookbook put out by Sealtest Dairies when they still delivered milk to the door.

Saute mushrooms and onions in margerine. Add flour and brown. Add chicken boullion and cook until thick. Add remaining ingredients.

Server over rice or noodles. Posted to JEWISH-FOOD digest V97 #232 by Judith.Trachtman@... (Judy Trachtman) on Aug 17, 1997