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
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
file photo for reference
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.