"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Beef Stroganoff, by Ann Moody, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. thinly sliced round steak 1/4 tsp. salt 1 can mushroom gravy 1/2 c. sliced onion 2 T. butter Dash of salt 1/2 c. sour cream hot buttered noodles
Cut steak into thin strips. In skillet, brown meat and onion in butter until meat is tender and onions are cooked. Sprinkle with salt and pepper. Add gravy and sour cream. Cover; cook over low heat for 45 minutes until meat is tender, stirring occasionally.
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