"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

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Estabrook
Added: Saturday, November 24, 2007


11/2 lb Ground Beef
1-2 T Parsley
2 T Minced Onion
1/4 t Garlic Powder
2/3 c. Drained Mushroom
1 Can Vegetable Soup
1/4-1/2 t Salt & Pepper
1 c. Sour Cream
1/2 c. Milk
11/2 c. Flour
2 t Baking Powder
1 t Paprika
1/2 t Salt
1/2 t Celery Seed
1/4 t White Pepper
1/4 c. Shortening
3/4 c. Milk
1 t Poppy Seed

Brown beef, onion, parsley and garlic. Stir in salt, peper, mushrooms and soup. Simmer 15 minutes. Blend in sour cream and milk. Heat. Place in 9 x 9 baking pan.
For biscuit topping stir together flour, baking powder, paprika, salt, celery seed and white pepper. Cut in shortening until crumbly. Add milk and stir untill it forms a ball. Drop biscuit topping by spoonfulls on top of the meet mixture. Sprinkle poppy seed on top.
Bake at 375 for 15-20 minutes.

Number Of Servings:
Number Of Servings:




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