Fifteen Minute Stroganoff
1 pound round steak
2/3 cup water
3 ounces canned mushrooms
1 envelope onion soup mix
1 cup sour cream
2 tablespoons flour
egg noodles, cooked and drained
Cut meat into thin strips; brown in shortening. Add water and mushrooms. Stir in onion soup mix; heat to boiling. Blend sour cream and flour, and add to hot mixture. Let thicken. Serve over noodles.NOTE: To make ahead, prepare completely; let cool and freeze. On serving day, make fresh noodles and heat sauce. Sauce will separate somewhat, but vigorous stirring brings it right back!
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2 comments:
The recipe called for round steak but the Macy's meat dept convinced me to go with the chuck roast that they had on sale and said would be equally nice for stroganoff. I have to admit that I wasn't too pleased with what I got, too much gristle and fat. It was precut into cubes so I tried to cut off as much as I could. Hopefully it won't be too too fatty. Next time I'm sticking with the round steak despite the price.
My kids really liked this recipe. Served over mashed potatoes, it was comfort food & delish!
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