"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Little Stroganoff Recipe

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This recipe for Little Stroganoff, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Lesesne Hendricks
Added: Wednesday, October 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound round steak cut across grain into thin strips,
2 tablespoons soy sauce,
2 tablespoons corn starch,
1/8 teaspoon ginger,
1/8 teaspoon nutmeg,
1 clove garlic minced,
2 tablespoons salad oil,
1 chicken bouillon cube,
1/2 cup boiling water,
1/2 cup apple juice,
1 16 ounce can drained bean sprouts,
1 green pepper cut into 1/2 inch strips,
1 cup sour cream,
1 can Chinese noodles,
1 small can mushrooms (optional)

Directions:
Directions:
Mix cornstarch, ginger, nutmeg, soy sauce and garlic. Coat meat with this mixture. Brown quickly in salad oil. Lower heat and cook ten minutes. Add bouillon cube, water and apple juice. Cook, stirring constantly until sauce thickens. Add well drained bean sprouts and green pepper and optional mushrooms. Cover and simmer ten minutes. Remove from heat and fold in sour cream. Turn into individual casseroles or one larger casserole . Top with Chinese noodles. Bake at 350 for 12 to 15 minutes or until bubbly. Serve with fluffy rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I found this in Margaret's recipes, but it isn't her handwriting. I think it came from Totsy Lesesne. A note on the card says to serve" with aspic and fruity cake"

 

 

 

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