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My diary writing this morning mentions Hallowe'een 1939. Betty was recovering from an appendectomy but had us for dinner, served seven ducks, my first wine. I'm glad you included her and wondered about Betty Jane. She lived with us during a year when Betty and Eugene were trying to make a go of barbeque restaurant in either Baltimore or Hartford - MLS |
Ina Volgamore
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Mix together |
Next |
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3 to 4 Tablespoons flour |
1 lb pkg stir fry beef |
1 cup sour cream or IMO (I use IMO) |
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1 teaspoon salt |
1/2 cup minced onions |
1/4 cup oil |
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pepper |
2 cans Cream of Chicken Soup |
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granulated garlic |
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Pound flour mixture into meat with rim of a saucer. Heat oil in heavy dutch oven, medium hear. Brown meat, turning often. When brown push to side - add onion - cook until golden. Add soup 1 can at a time dilute each with 1/2 can water - stir till all lumps are gone. Cook over low heat for approximately 20 minutes. Just before serving add sour cream stir until all is melted, Serve over boiled noodles or rice
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Ina Volgamore
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3 to 4 Tablespoons flour |
1 clove garlic (chopped) |
2 cans Cream of Chicken Soup |
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1 1/2 teaspoon salt |
1/4 cup butter or margarine |
1 6 oz can broiled mushrooms (optional) |
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1/4 teaspoon pepper |
1/2 cup minced onions |
1 cup sour cream |
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1 lb beef tenderloin 1/4 inch thick |
1 cup water |
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First about 1 hour before serving: combine flour salt, pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of a saucer, pound flour mixture into both sides of the meat. Cut meat into 1 1/2 inch by 1 inch strips.
Second in hot butter in dutch oven, brown meat strips turning often. Add onions, saute till golden, add water and stir to dissolve brown bits in bottom of skillet. Add undiluted soup. Cook uncovered over low heat until meat is fork tender (about 20 minutes.
Third Just before serving stir in sour cream. Stir until dissolved - do not boil. Serve over rice, mashed potatoes or noodles.
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Stroganoff is one of my favorites. I use a similar method to these but I always include fresh mushrooms which I saute and I add about 1/4 to 1/2 cup of dry white wine or cooking sherry. I add these when I add the sour cream . - DLL |
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