1 tablespoon granulated garlic (I usually use 5 or 6 cloves)
8 oz. fresh mushrooms
1 can (12oz) cream of chicken soup
12oz or 16 oz sour cream
Adolph's Meat Tenderizer
2 sticks of butter
Instructions
Prepare rice or noodles seperately.
Liberally sprinkle Adolph's Meat Tenderizer over
both sides of round steak. Let stand in fridge for
at least 1 hour.
Heat 1 to 2 sticks butter in pan (I usually use 2
sticks). Cut steak into bite-size pieces, roll in
seasoned flour (salt, pepper, seasoned salt, etc),
and slightly brown in butter. Add onions and garlic.
Simmer for couple minutes. Add mushrooms and chicken
soup. Let simmer until mushrooms are tender and
mixture is heated and cooked entirely through. Just
before serving, add sour cream.
Originally Submitted
10/2/2010
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