| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Rump steak; about 1-1/2 lbs, cut in strips |
| 6 |
tb |
Onions; chopped |
| 4 |
tb |
Oil |
| 3 |
tb |
Butter or margarine |
| 1/2 |
pt |
Sour cream (up to) |
| 2 |
tb |
Flour |
| 7 |
oz |
Mushrooms |
| 1 |
tb |
Catsup |
| 2 |
tb |
Madiera wine |
| 1 |
tb |
Sharp mustard |
| 1 |
ts |
Chopped parsley |
|
|
Salt to taste |
INSTRUCTIONS
Heat oil in large skillet, add meat & half the onions; saute 5 minutes;
salt lightly & simmer. In second skillet, heat remaining onions in butter
until slightly browned. Add flour slowly & stir until smooth. Add sour
cream & mushrooms. Bring to a boil for 2 minutes. Add catsup & mustard;
salt to taste. Pour sauce over meat & simmer. Add wine & stir well. Garnish
with parsley. Serve over rice.
LTC ULRICH DEPKAT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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