Serves: 6
Total Calories: 1,177
In a skillet brown onions in oil and place in a Dutch oven or heavy oven pot. Dredge strips of meat in mixture of flour, garlic salt, salt, and pepper. Brown meat in skillet and place on top of onions. Pour off excess fat from skillet and add chicken stock bring to boil, scraping off browned bits clinging to bottom. Add stock and mushroom soup to meat stir well. Place covered pot in a preheated 300° F oven and cook for 3 1/2 hours or until tender, stirring occasionally. Mixture can be stored in refrigerator overnight. When ready to serve, add sour cream, parsley, and mushrooms heat through but do not boil. Serve over steamed rice, rice pilaf, or Mock Wild Rice.
This Stroganoff recipe is from the Budget Cookbook. Download this Cookbook today.
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