"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Beef Stroganoff, by Margaret Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Margaret Mahaffey Added: Wednesday, January 23, 2008
1 1/2 lb round staek (pounded) 2 tbsp butter 1 medium onion 1 can golden mushroom soup 1 cup red wine 1 4 oz can mushrooms pieces with liquid 1/2 cup sour cream 3 cup cooked rice
Slice meat and onion thinly and saute for 10 minutes in butter. Add soup and wine. Simmer for 1 hour or more. Add mushroom pieces with liquid for last 15 minuted. Just before serving stir in sour cream and heat through. Serve over cooked rice.
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