| This is our usual Stroganoff choice. We invented this long ago before we knew what we were doing. Didn't do too badly either. |
1 1/2 pounds of tender beef steak
2 tablespoons of olive oil
1 cup of chopped onion, boiled until tender
1 teaspoon of minced garlic
2 cans of Cream of Mushroom soup
1 can of Cream of Chicken soup
1 teaspoon of instant beef bouillon
1/4 teaspoon of salt
1 cup of sour cream
2 tablespoons of Worcestershire sauce
2 tablespoons of olive oil
1 cup of chopped onion, boiled until tender
1 teaspoon of minced garlic
2 cans of Cream of Mushroom soup
1 can of Cream of Chicken soup
1 teaspoon of instant beef bouillon
1/4 teaspoon of salt
1 cup of sour cream
2 tablespoons of Worcestershire sauce
Slice the beef crosswise into 1/8- to 1/4-inch thick strips. Heat 2
tablespoons of olive oil in a skillet, and quickly brown the meat. While
the meat browns, boil the onion until it's tender. Add the onion and
garlic to the skillet, and cook a couple of minutes.
Add the soups to the skillet mixture, and stir them in well. Cook over
medium heat until it bubbles.
Add the sour cream and stir in 2 tablespoons of Worcestershire sauce.
Cook 5 minutes on medium-low, stirring ocassionally.
Serve over cooked egg noodles or white rice.
tablespoons of olive oil in a skillet, and quickly brown the meat. While
the meat browns, boil the onion until it's tender. Add the onion and
garlic to the skillet, and cook a couple of minutes.
Add the soups to the skillet mixture, and stir them in well. Cook over
medium heat until it bubbles.
Add the sour cream and stir in 2 tablespoons of Worcestershire sauce.
Cook 5 minutes on medium-low, stirring ocassionally.
Serve over cooked egg noodles or white rice.
| Try the original: Traditional Stroganoff |
| The Main Courses Chef presents ... Cream Stroganoff at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
