Tri-Tip Beef Stroganoff
by Ruth Critchfield
serves: 6
|
|
|
|
| |
Serve with wide egg noodles, broccoli and green salad |
| Ingredients: |
| |
5 T |
|
flour |
| |
1 tsp |
|
salt |
| |
1/2 tsp |
|
pepper |
| |
2 lbs |
|
tri-tip, cut in strips |
| |
1/2 cup |
|
onion, minced |
| |
1 clove |
|
garlic, chopped fine |
| |
1/2 cup |
|
mushrooms, sliced thin |
| |
1/2 cup |
|
margarine |
| |
1 can |
|
cream of chicken soup |
| |
1 can |
|
cream of mushroom soup |
| |
1/2 cup |
|
water |
| |
1 cup |
|
sour cream |
| |
|
|
parsley, chives or dill |
| Directions: |
| |
Combine flour, salt and pepper in bowl, add meat. Brown meat, onions, garlic and mushrooms in margarine in skillet. Add soups and water. Cook, uncovered on low heat for 1 hour, stirring often. Ten minutes before serving, add sour cream. Heat but do not boil. Serve over noodles. Sprinkle with fresh parsley, chives or dill. Serves 6.
|
|
