AuthorRetroRuth
Rating

From The Modern Approach to Everyday Cooking, 1966

Photo courtesy of Emily Marshall, Food Stylist for Astronaut Wives Club

ShareTweetSaveShare

 ¼ cup butter1/2 stick
 ½ cup finely chopped onion
 1 clove garlicminced
 1 pound ground beef
 2 tbsp flour
 8 oz sliced canned mushroomsdrained, reserving half of liquid
 1 tsp salt
 ¼ tsp pepper
 ½ can condensed cream of chicken soup10 1/2 oz can
 1 ½ cups dairy sour cream at room tempurature
 Chow mein noodlesWe usually use egg noodles
 2 tbsp finely chopped parsley

1

In skillet melt butter; add onion and garlic, cooking until onion is transparent. Add meat and brown slowly. Stir in flour, mushrooms with reserved liquid, salt, and pepper. Cook 5 minutes. Add soup; simmer an additional 10 minutes. Stir in sour cream and heat to desired serving temperature. (Do not boil.) Serve over noodles garnished with parsley.
Yield: 6-8 servings

Ingredients

 ¼ cup butter1/2 stick
 ½ cup finely chopped onion
 1 clove garlicminced
 1 pound ground beef
 2 tbsp flour
 8 oz sliced canned mushroomsdrained, reserving half of liquid
 1 tsp salt
 ¼ tsp pepper
 ½ can condensed cream of chicken soup10 1/2 oz can
 1 ½ cups dairy sour cream at room tempurature
 Chow mein noodlesWe usually use egg noodles
 2 tbsp finely chopped parsley

Directions

1

In skillet melt butter; add onion and garlic, cooking until onion is transparent. Add meat and brown slowly. Stir in flour, mushrooms with reserved liquid, salt, and pepper. Cook 5 minutes. Add soup; simmer an additional 10 minutes. Stir in sour cream and heat to desired serving temperature. (Do not boil.) Serve over noodles garnished with parsley.
Yield: 6-8 servings

Ground Beef Stroganoff

  |