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| BEEF STROGANOFF | |
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1 1/2 lb. ground chuck 1/4 cup butter 2 onions, sliced 3 cloves garlic, minced 1 (6 oz.) can mushroom slices, drained (save liquid) 2 tbsp. flour 2 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 1 can condensed cream of chicken soup, undiluted 1/2 cup sour cream parsley for garnish Preheat skillet to about 325°F. Melt butter and sauté ground beef until lightly brown. Push to one side; add onion, garlic, brown slightly. Place mushroom liquid, browned onions, 3 oz. mushrooms, soup and sour cream in blender. Cover and blend until smooth. Pour over meat. Add remaining mushrooms. Stir, turn heat control to 200°F for 15 minutes. Serve with boiled rice or noodles. Makes 6 to 8 servings. | |
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recipe reviews #174502
Amie (United States) says:
All three kiddos had second helpings! They don't even like mushrooms! One comment though, in the directions, it doesn't say when to add the flour/salt/pepper/paprika. I added them in the pan after the sauce was poured off the meat. Also, I only blend about 3/4s of the onion and left some of the onion in slices ... those were delicious!
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