| 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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