| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | cn | Beef bouillon |
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Water, or |
| 1 | c | Red wine, optional |
| 1 | Onion, chopped | |
| Mushrooms, optional | ||
| 1/2 | pt | Sour cream |
| Garlic salt, to taste | ||
| Lemon pepper, to taste | ||
| Black pepper, to taste | ||
| Oil for browning meatballs |
INSTRUCTIONS
Season( garlic salt, lemon pepper, black pepper, or your other seasonings) ground beef and make meatballs. Brown meatballs in oil. Drain off grease. Add soup and boullion and either 1 can of water or 1 cup of wine, onion and mushrooms. Correct seasonings. Simmer covered about 30-40 minutes. Add sour cream. Heat - do not cook. Serve over noodles. NOTES : This is my former husband's recipe for beef stroganoff that we used back in the late 1950's. We had very little money, and this was a fancy dish or us. No thought of using better meat. He was a great cook, - had that special touch, and everyone loved this dish. Recipe by: Clyde McAuliffe Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Apr 13, 1997
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