| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil — to saute meat in, or you can omit or use a pan spray (up to 2) |
| 1 |
lb |
Round steak, cut in approximately 2" x 1" x 1/4" slices |
| 1 |
pk |
Dry onion soup mix — I like "Mrs. Grass" brand best |
| 1 |
c |
Water |
| 1 |
cn |
Mushroom pieces/slices, undrained — optional |
| 1 |
|
1/2 cups sour cream — light or fat-free 'sour cream' works too (up to 1) |
| 2 |
tb |
Flour |
INSTRUCTIONS
Saute meat in a large skillet until browned to your taste. Reduce heat to
medium. Add soup mix, water, and mushrooms. Stir flour into 1 cup of the
sour cream until well blended. Stir sour cream/flour mixture into meat
mixture. Stir until thickened. Taste and add additional sour cream to
taste---you may also add additional water if too thick. Cook until bubbly.
Serve over noodles if you're a purist !!! ;) I grew up eating this over
white rice
Posted to EAT-L Digest 15 Jan 97, by Andrea Stoops <astoops@SINCLAIR.EDU>
on Thu, 16 Jan 1997.
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