| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Asian | Meat | 4 | Servings |
INGREDIENTS
| 1 | 4-oz mushroom caps | |
| 1 1/2 | lb | Round or sirloin steak, cut |
| in 1-inch cubes | ||
| 2 | T | Oil |
| 1 | 10.75-oz cream of mushroom | |
| soup | ||
| 1/4 | c | Water |
| 1/4 | c | White wine |
| 1/4 | c | Chopped onion |
| 1/2 | t | Oregano |
| 1/2 | c | Sour cream |
INSTRUCTIONS
Drain mushrooms, reserving liquid. Brown steak in oil. Mix liquids, water, soup, wine, onions and oregano and bring to a boil. Add meat and reduce heat; cover and simmer about 1 hour until tender, stirring occasianally. Stir in sour cream and mushrooms. Serves 4-6. MRS BILLY F. BROOKS (MARGARET) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 192
Total Fat: 21.6g
Cholesterol: 38.8mg
Sodium: 1472mg
Potassium: 295.7mg
Carbohydrates: 26.7g
Fiber: 4.2g
Sugar: 3.3g
Protein: 16.2g