Beef Stroganoff

Serves: 5
Total Calories: 425


3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound beef tenderloin steak, 1/4 inch thick
1 clove garlic, halved
1/4 cup butter or margarine
1/2 cup minced onion
1/4 cup water
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 pound sliced mushrooms
1 cup commercial sour cream
1 Snipped parsley, chives, or dill


Combine flour, salt and pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1- or 1 1/2-inch strips. In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onion; sauté until golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup and mushrooms; cook uncovered over low heat, stirring occasionally, until mixture is thick and meat is fork-tender, about 20 minutes. Just before serving, stir in sour cream; heat but do not boil. Sprinkle with parsley. Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes.

Nutritional Facts:

Serves: 5
Total Calories: 425
Calories from Fat: 250

This Beef Stroganoff recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
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