"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Lion House Ground Beef Stroganoff, by Lizbeth Williams, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup chopped onions 1 pound ground beef 1 small clove garlic, minced 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon monosodium glutamate (MSG) 1/4 teaspoon paprika 1 cup sliced mushrooms 1 can (about 10 oz.) cream of mushroom soup 1 cup sour cream Cooked rice or noodles
Brown beef, add onions and garlic, cook until tender. Drain. Add flour and seasonings. Add mushrooms then soup. Simmer about 10 minutes. Stir in sour cream and heat but do not boil. Add a little milk if needed. Season to taste. Serve on hot rice or noodles.
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