Beef Stroganoff (Soup Con
INGREDIENTS:
1 1/2 -(up to)
2 lb Sirloin steak; cut in 1-1/2"
-squares
1 lg Onion; sliced
1 Clove garlic; chopped
1/2 Stick margarine
1/3 c Flour seasoned with celery
-salt; red pepper and black
-pepper
1 cn Golden mushroom soup
1 ct (8-oz) sour cream
lg Noodles; boiled
2 tb Green onion tops; chopped
1 ts Parsley; chopped
1/2 cn Cream of chicken soup
1 1/2 -(up to)
2 lb Sirloin steak; cut in 1-1/2"
-squares
1 lg Onion; sliced
1 Clove garlic; chopped
1/2 Stick margarine
1/3 c Flour seasoned with celery
-salt; red pepper and black
-pepper
1 cn Golden mushroom soup
1 ct (8-oz) sour cream
lg Noodles; boiled
2 tb Green onion tops; chopped
1 ts Parsley; chopped
1/2 cn 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.
Note: For an economy dish, ground meat may be used instead of steak. Also, you may add a can of sliced mushrooms, if desired.