BEEF STROGANOFF

This is my Mother’s recipe for Beef Stroganoff and it is delicious!  We always think of having it in the winter because it is a very hearty dish.  It is also a good thing to serve when you have company for supper.  Serve it with a great green vegetable of your liking and a wonderful salad with fruit accents to brighten up the flavors of the menu.   You’ll need to double or triple the amounts for a crowd.

Ingredients:

1 pound of lean stir fry beef or any boneless steak cut into thin small strips

2 T. margarine, divided

½ cup chopped onion

1 T. Worcestershire sauce

1 cup water

1 can cream of mushroom soup

½ t. paprika

½ cup sour cream

Salt and pepper to taste

Hot cooked broad egg (or no yolk) noodles

Chopped fresh parsley for garnish

Instructions:

*Cook ½ the beef in 1 T. of melted margarine.

* Then cook the other half of the beef and the chopped onion with the other Tablespoon of margarine.

*Return the cooked beef and onion to the skillet and add water and Worcestershire sauce. 

*Stir in soup and paprika—heat thoroughly, stirring occasionally.

*Reduce heat and stir in sour cream.

*Gently heat through.

*Serve over noodles and garnish with parsley.

Note:  If you think the beef will be tough you can sprinkle it with meat tenderizer and let it sit in the refrigerator for an hour before cooking.

Also you can add fresh sliced mushrooms to cook with the sauce.