| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Meats |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef chuck steak or roast |
| 1 |
tb |
Butter or margarine |
| 1/2 |
tb |
Salad oil |
| 1/8 |
lb |
Mushrooms, sliced |
| 2 |
tb |
Onion, finely chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Worcestershire sauce |
| 1 |
ds |
Paprika |
| 1 |
ds |
Pepper |
| 1/4 |
c |
Sour cream |
|
|
Chopped parsley, sprinkle |
|
|
Hot cooked noodles or rice |
INSTRUCTIONS
Discard bone and fat from meat and cut into thin, bite-size strips. Heat
1/2 tb of the butter with the oil in frying pan over medium-high heat. Add
mushrooms and onion and cook, stirring until golden. Lift out and set
aside.
Add remaining 1/2 tb of butter to pan. Add beef strips and cook over high
heat, turning meat and shaking pan, just until browned. Remove pan from
heat, stir in reserved mushroom-onion mixture, salt, Worcestershire,
paprika, pepper and sour cream. Return pan to low heat and cook, stirring
constantly, just until sauce is heated through--do not boil.
Sprinkle with parsley. Serve over noodles or rice.
Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared but not
tested by Elizabeth Rodier
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