"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 Shannon Hilliard, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. boneless steak or good stew beef 1 cup chopped onions enough margarine to brown meat 1 to 2 cups water with 2 boullion cubes 1 clove garlic-mashed 3 tablespoons flour 3/4 tablespoons salt dash of pepper 1/2 cup sour cream cooked noodles or rice
Brown meat in margarine; add garlic, onion and seasonings. Add boullion and cook till tender (very slow heat). Just before serving, add sour cream. Serve over noodles or rice with salad and rolls.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.