Title: THE RECIPE FILE
 
 
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Meat and Poultry:
Stroganoff au Perry

from River Road Recipes II...
A Second Helping


INGREDIENTS:
2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both
TO PREPARE:

Slice steak at angle into 1/4-inch strips.  (Partially freeze steak for easier slicing.)  Melt half the butter in extra large skillet; sauté the beef until brown.  Remove beef.  Melt half of the remaining butter in skillet; sauté onions for 10 minutes over medium heat.  Remove onions.  Melt remaining butter; sauté mushrooms for 5 minutes over medium heat.  Return beef and onions to skillet.  Add tomato paste, sour cream and seasonings; mix thoroughly.  Cover and cook over low heat 30 minutes or until beef is tender.  Add wine; simmer 5 minutes longer.  Serve over a bed of rice.  May be prepared early in the day, but save wine and add when warming.

SERVES: 6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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