Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Round steak |
6 tablespoons | Flour |
1 teaspoon | Salt |
½ teaspoon | Garlic powder |
1 cup | Cream of chicken soup |
2 teaspoons | Dry mustard |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 can | (4-oz) mushrooms |
1 \N | Onion; sliced |
1 cup | Water |
1 cup | Sour cream |
Cut meat into long, narrow strips. Toss meat in mixture of flour, salt & garlic powder. Brown meat in small amount of shortening in heavy pan over high heat. Add chicken soup, dry mustard, salt, pepper, mushrooms, onion & water. Cover & simmer slowly for 1 hour or until meat is tender. Just before serving stir in sour cream & heat only until hot. (Do not boil mixture after sour cream is added.) Serve over hot, cooked rice or noodles.
Serves 6-8.
NANCY B. HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .