Saturday, January 19, 2013


1 lb round steak, salted, peppered, floured, cut into bite-size pieces
2 tbsp canola oil
1/2 tsp Worcestershire sauce
1/3 cup chopped onion
1/2 can condensed cream of mushroom soup
1/2 can beef broth
1 can (6-oz) sliced mushrooms, drained
1 cup sour cream

Heat the oil in a large skillet and brown the meat over medium-high heat.  Add the onion and cook 30 to 40 minutes, covered, over low heat until tender.

Combine the soup, beef broth, mushrooms, and sour cream; add to meat.  Cook until well blended and heated through.

Serve over hot brown rice.

Yield: 4 servings

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