Beef Stroganoff
3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound beef tenderloin, 1/4 inch thick
1 clove garlic, cut
1/4 cup butter or margarine
1/2 cup minced onions
1/4 cup water
1 (10 1/2-ounce) can condensed cream of chicken soup, undiluted
1 pound sliced mushrooms
1 cup sour cream
Snipped parsley, chives, or dill
Combine flour, salt, and pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1 1/2- or 1-inch strips. In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; saute until golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork-tender, about 20 minutes.
Just before serving, stir in sour cream; heat but do not boil. Sprinkle with parsley. Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes. Yields 4-6 servings.
Contributed by Hospitality Heirlooms (Mississippi)
This and other Hall of Fame recipes can be found in:
|
|
