Beef Stroganoff

Ingredients:

1/2 lbs. boneless round steak or tenderloin, thinly sliced
1 Tbsp. vegetable oil
I (10. Y.,-oz.) can condensed cream of mushroom soup, undiluted
1/2 cup water
I envelope onion soup mix
1/2 cup sour cream Hot cooked noodles Minced fresh parsley, optional
1/2 lb. butter pounds lean heavy beef cube garlic black pepper
2 to
3 drops Tabasco Sauce
1 medium white onion
1/2 cup grt-en bell pepper
1 Tbsp. red wine vinegar
1 cup sliced mushrooms
1 cup heavy cream
1 Tbsp. Worcestershire powder
2 cup sour cream

Instructions:

In large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles or rice; garnish with parsley if desired. Yields 6 servings. Beef Stroganoff Supreme: Brown beef in buner. Add small cube garlic; Salt lightly, add black pepper, Tabasco, onion, and bell pepper over high heat Add rest of ingredients and cover; cook over lower heat. Cook for I 1/1 hours. Thicken with flour if desired. Serve with ricecooked in beefconsomme.

Notes:

Stroganoff isoften thickened with roux, however I have thickened mine with heavy cream to add a richness that good tenderloin deserves. Everyone should have one recipe with which to do a great occasion proud. Tbsp. tender, tasty, elegant dish is just the one. Choose a good Pinot Noir or fine Burgundy to go with this dish. Pastry:

Servings Yield:

Serve with ricecooked in beefconsomme