| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Asian |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(4-oz) mushroom caps |
| 1 1/2 |
lb |
Round or sirloin steak; cut in 1-inch cubes |
| 2 |
tb |
Oil |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1/4 |
c |
Water |
| 1/4 |
c |
White wine |
| 1/4 |
c |
Chopped onion |
| 1/2 |
ts |
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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