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Beef Stroganoff
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2 lb | stew meat |
1/4 c | butter |
margarine, alternative | |
1/2 c | onion, finely chopped |
1 clove | garlic, minced |
2 Tbsp | flour |
1 can | mushrooms, (8 ounce) |
1 tsp | salt |
1/4 tsp | pepper |
10 1/2 oz | cream of chicken soup |
10 1/2 oz | cream of mushroom soup |
1 c | sour cream |
1 pkg | egg noddles |
In a large skillet, melt the butter. Saute the onion and garlic until transparent. Add the meat to brown and mix well. Stir in flour, mushrooms (with liquid), salt, pepper, and soups. Heat thoroughly, stir in sour cream and heat. DO NOT ALLOW TO BOIL. Serve over noodles or rice. Alternately, you can mix the mixture with the noodles before serving.
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