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Aunt Mary's Beef Stroganoff Recipe

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This recipe for Aunt Mary's Beef Stroganoff, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Kleven


2-3 lbs. heel of round or sirloin-tip roast
white wine (or cooking wine)
c. water
2 envelopes Lipton Onion Soup
1 c. sliced mushrooms
8 oz. sour cream (NOT fat-free)
- 1 c. water (or wine)

Slice meat into thin strips. Marinate overnight in semi-sweet white wine (or cooking wine).
Drip drain and brown in frying pan. Transfer meat to large kettle. Pour marinade into frying pan over low heat--stir to get all juices.
Add c. water and bring to boil. Pour over meat.
Add onion soup and mushrooms.
Simmer for at least 1 hour.
Gradually stir in sour cream and -1 c. more water (or wine). Can add a little flour to mix (or cornstarch) if more thickening is needed.
Simmer 10-15 minutes, stirring frequently.
Serve over hot noodles or rice. It's especially good over egg noodles or wild rice blend.
Can be frozen before adding sour cream.
Completed recipe can be refrigerated for up to 5-7 days.




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