| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak |
| 6 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
| 1 |
c |
Cream of chicken soup |
| 2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
(4-oz) mushrooms |
| 1 |
|
Onion; sliced |
| 1 |
c |
Water |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Cut meat into long, narrow strips. Toss meat in mixture of flour, salt &
garlic powder. Brown meat in small amount of shortening in heavy pan over
high heat. Add chicken soup, dry mustard, salt, pepper, mushrooms, onion &
water. Cover & simmer slowly for 1 hour or until meat is tender. Just
before serving stir in sour cream & heat only until hot. (Do not boil
mixture after sour cream is added.) Serve over hot, cooked rice or noodles.
Serves 6-8.
NANCY B. HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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