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
1/4 teaspoon of salt
Beef bouillon to taste
Worcestershire sauce to taste
1/2 cup of sour cream (optional)
Slice the beef crosswise in strips as thin as possible (1/8-inch thick or
less), and dice the onion. Heat 2 tablespoons of olive oil in a large skillet,
and quickly brown the meat with the onion and minced garlic.

Add the soups and bouillon to the skillet mixture, and stir them in well.
Cook over medium heat until it bubbles.

Add sour cream and stir in 2 tablespoons of Worcestershire sauce. Cook
5 minutes on medium-low, stirring occasionally.

Serve over cooked egg noodles or white rice.
Try the original:
Traditional Stroganoff
The Main Courses Chef presents ...
Cream Stroganoff
at The Fatted Café
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