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Beef Stroganoff
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Meat cooked in gravy and served over rice or noodles

Margaret Roberts

Serves/Makes:6 or more

  • 1 round steak, cut into small cubes and fat removed
  • 1 can beef consume
  • 1 can cream of mushroom soup
  • 1 stick butter or margarine
  • 1 onion, chopped finely
  • 1 8 oz (224 grm). container sour cream
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 tbsp (30 ml) soy sauce (optional)
  • 1 soup can of water
  • cooked rice or noodles
  • Cut round steak into 1" cubes--the meat cuts easier if the meat is slightly frozen.
  • Melt butter in large skillet or Dutch oven, add meat and onions and cook until meat is just brown and onions transparent.
  • Add beef consume, cream of mushroom soup, Worcestershire sauce, soy sauce, and water.
  • Cook over low heat,covered, until meat is really tender, I usually cook mine for 1 1/2 to 2 hours until the gravy is thicken.
  • It needs to be stirred every so often.
  • Just before serving stir in sour cream--blends in better if the sour cream is room temperature.
  • Serve over rice or noodles.
My mother made this for special Sunday dinners and my family loves it, too. I usually fix both rice and noodles as some of my family likes rice and some noodles.

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