Posted by Grandma Jeanne on December 20, 2005
A dish fit for company – done in 15 minutes. Nice and easy – just the way I like it!
1 pound beef, cut into thin strips across the grain of the meat (choose from sirloin or round cuts)
1/3 cup water
4 ounce can mushrooms, undrained
1 envelope onion soup mix
1 to 2 tablespoons flour
1 cup sour cream
Wide egg noodles, cooked
Brown meat thoroughly.
Add water, mushrooms, and soup mix.
Let simmer 5 to 8 minutes.
Sprinkle over the top the amount of flour needed for the desired thickness. Blend in well.
Immediately add the sour cream and heat through. Do not let boil.
Serve over hot, buttered noodles or rice.
Serves 4.
Posted by Grandma Jeanne on December 2, 2005
This is THE BEST beef fondue recipe I have ever tasted – even better than the ones I have had at fondue restaurants! I have been making this fondue recipe since the late 1960s and still love it. I used to make other beef fondue recipes, but they paled in comparison to this one. My family always insisted on this one, so this is THE one I always use!
Meat marinate for round steak or sirloin steak:
1/4 cup soy sauce
1 cup cooking oil
2 teaspoons onion
Small can tomato paste
2 teaspoons garlic powder
1 teaspoon pepper
1 tablespoon vinegar
Salt to taste
Mix using a blender
, and pour over diced steak. Refrigerate overnight.
Fill fondue pot 1/2 full with cooking oil. Heat on stove and then transfer to table.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
This is one of my favorite beef stroganoff recipes. I hope you enjoy it as much as I do!
1 pound sirloin steak, about ½†thick
2 tablespoons butter
8 ounces mushrooms
1 medium onion, thinly sliced
1 small clove garlic, finely chopped
¾ cup dry red wine
½ teaspoon Worcestershire sauce
1 teaspoon salt
½ cup beef broth
3 tablespoon flour
1 cup sour cream
4 cup hot cooked egg noodles
Cut beef across grain into 1-1/2 inches x ½ inch strips. Melt butter in 10-inch pan over med high heat. Cook mushrooms, onion, and garlic in butter, stirring occasionally, until onion is tender. Remove mushroom mixture from pan.
Cook beef in same pan, stirring occasionally, until brown. Stir in wine, Worcestershire sauce, and salt. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.
Stir broth into flour; stir into beef mixture. Stir in mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; cook until hot, but do not boil.
Serve over noodles.
Serves 4 – 620 calories
