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Beef Strogranoff
This is the very first recipe I used for a dinner party I gave as a military wife in 1958. I gave this recipe to my long time friend and she never gave this famous recipe to anyone.. Now, I am sharing it with the ones who really care!!
Ingredients
| 1 | large can | sliced mushrooms
| | 2 | Tablesp. | butter
| | 1 | small | onion - chopped
| | 2 | pounds | round steak - cut in thin strips
| | 1 | teasp. | salt
| | 1/2 | teasp. | ground pepper
| | 2 | Tablesp. | flour
| | 2 | cups | beef bouillion
| | 4 | Tablesp. | tomato paste
| | 1 | Tablesp. | dry mustard
| | 1/4 | cup | sherry wine
| | 2/3 | cup | sour cream
| | dash garlic salt and tobasco
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Drain mushrooms (save liquid). Saute in 2 Tablespoons butter with onions. Season meat and brown - remove. Mix flour and dripping - add mushroom liquid, boullion, tomato paste and mustard. Stir constantly. Cook until thick. Mix in sherry, mushrooms, onions and meat. Cover and cook until meat is tender. ----30 to 60 minutes. Just before serving, stir in sour cream and heat. Serve over cooked rice.
 
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