Yield: 4 Servings
|2 pounds||Sirloin steak; cut in 1-1/2" squares|
|1 large||Onion; sliced|
|1||Clove garlic; chopped|
|⅓ cup||Flour seasoned with celery salt; red pepper and black pepper|
|1 can||Golden mushroom soup|
|1 carton||(8-oz) sour cream|
|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, .