Ardmore Beef Stroganoff |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 lb beef stew meat, cut into 3/4-in pieces | 1/2 stick (1/4 cup) butter or margarine | 1/2 cup chopped onion |
| 1/4 cup flour | 1 tsp salt | 1/4 tsp black pepper |
| 1/2 tsp paprika | 1/4 tsp dry mustard | 4-oz can sliced mushroom stems and pieces, save liquid |
| 1 tsp Worcestershire sauce | 1 cup dairy sour cream | water |
| cooked rice | ||
| 1 | Melt butter in heavy skillet. Saute onion until transparent. Remove onion. Combine flour and seasonings. Coat beef with seasoned flour and brown on all sides. Drain mushrooms and measure liquid. Add enough water to make 1-1/2 cups liquid. Add liquid, Worcestershire sauce, and onion to meat. Cover and simmer 1 to 1-1/2 hours or until meat is tender. Stir in sour cream and heat (do not boil). Serve at once over hot rice. |