Clyde's beef stroganoff
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | can | Beef bouillon |
| 1 | can | Cream of mushroom soup |
| 1 | can | Water, or |
| 1 | cup | Red wine, optional |
| 1 | Onion, chopped | |
| Mushrooms, optional | ||
| ½ | pint | Sour cream |
| Garlic salt, to taste | ||
| Lemon pepper, to taste | ||
| Black pepper, to taste | ||
| Oil for browning meatballs | ||
Directions
Season( garlic salt, lemon pepper, black pepper, or your other seasonings) ground beef and make meatballs. Brown meatballs in oil. Drain off grease.
Add soup and boullion and either 1 can of water or 1 cup of wine, onion and mushrooms. Correct seasonings. Simmer covered about 30-40 minutes. Add sour cream. Heat - do not cook. Serve over noodles.
NOTES : This is my former husband's recipe for beef stroganoff that we used back in the late 1950's. We had very little money, and this was a fancy dish or us. No thought of using better meat. He was a great cook, - had that special touch, and everyone loved this dish.
Recipe by: Clyde McAuliffe Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Apr 13, 1997