Speedy Stroganoff
1 pound porterhouse steak
3 tablespoons all-purpose flour
1/4 cup butter or margarine,melted
1 can (3-ounce size) sliced mushrooms, undrained
3 tablespoons water
1 envelope (1-ounce size) onion soup mix
1 carton (8-ounce size) sour cream
Hot cooked fine egg noodles or rice
Slice steak diagonally across grain into thin strips; toss with flour. Brown
steak in butter in a large skillet over medium heat; add mushrooms, mushroom
liquid, and water. Stir in soup mix. Bring to a boil; reduce heat, and stir in
sour cream. Cook, uncovered, until thoroughly heated (do not boil). Serve over
noodles.
Serves/Makes: 4
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