Beef Stroganoff (without mushrooms or sour cream)
Cut into thin strips: 1 pound round steak, fat trimmed off as best you can Mix together in large baggie or plastic container with tight lid for shaking: 1/2 cup flour 1/4 tsp garlic powder 1/4 tsp black pepper Add steak pieces to flour mixture and shake well to coat the meat. In about 5-quart non-stick Dutch oven on stove burner, melt: 3 Tbsp. butter or margarine Saute in butter: 1 small onion, diced Add meat and any extra flour mixture to pan and brown, stirring to get all sides as much as possible. If Some parts are not browned, it doesn't really matter. You just want enough browning to help the color and flavor later. Add to pan with meat mixture: 2 cans, about 10 ounces each, condensed cream of chicken soup 1 can water, rinsing out the cans with it to get all the soup This will not taste like chicken when it's done; but, if you prefer, you could use cream of celery soup. We like chicken best. Stir well, cover pan, and simmer on low heat 1 and a half to 2 hours, or until meat is tender. Stir occasionally to prevent sticking on the bottom. Stir in: cooked egg noodles or rice as desired. This is enough sauce to cover about 12 ounces of noodles, dry weight. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
