This recipe for Beef Stroganoff, by Margaret Mahaffey, is from Mahaffey Family Cookbook,
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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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