"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Honaker: Delaware Area Career Center - Delaware, Ohio 43015
Added: Friday, May 13, 2005


1 lb. round steak, sliced thin
1/4 c. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
4 T. vegetable oil
1/2 c. onions, chopped
1 can (6-oz.) mushrooms or 1 pint fresh
1 clove garlic
1 c. sour cream
1 can condensed cream of tomato soup
1 T. Worcestershire sauce
1/2 c. green pepper, diced

Cut meat in 3/4-inch cubes and dredge with flour seasoned with salt and pepper. Brown meat in vegetable oil. Remove meat and drain on paper towels. Pour vegetable oil out of pan and wipe with paper towel. Add onions, mushrooms, garlic, green pepper to pan, stir to cook vegetables to tender crisp. (You may need to add a small amount of oil.)
Put meat back in pan with vegetables. Add tomato soup and Worcestershire sauce, cover. Cook on high heat until steaming, and then reduce heat to simmer and add sour cream. Simmer for a few more minutes. Cook rice. Serve meat over rice. Sprinkle Parmesan cheese over top (optional).
*Rather than using a clove of garlic, I add garlic powder, to taste, to the flour, salt and pepper.




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