Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (4-oz) mushroom caps |
1½ pounds | Round or sirloin steak; cut in 1-inch cubes |
2 tablespoons | Oil |
1 can | (10.75-oz) cream of mushroom soup |
¼ cup | Water |
¼ cup | White wine |
¼ cup | Chopped onion |
½ teaspoon | Oregano |
½ cup | Sour cream |
Drain mushrooms, reserving liquid. Brown steak in oil. Mix liquids, water, soup, wine, onions and oregano and bring to a boil. Add meat and reduce heat; cover and simmer about 1 hour until tender, stirring occasianally.
Stir in sour cream and mushrooms. Serves 4-6.
MRS BILLY F. BROOKS (MARGARET)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .