Monday, April 13, 2009

Beef Stroganoff

2 lb. sirloin, cut into very thin strips
1/4 cup butter
1 small yellow onion, peeled and diced
8 oz. fresh mushrooms., sliced
dash of garlic
dash of paprika
Seasoned salt and pepper to taste
1/2 cup tomato juice
10 oz. can cream of mushroom soup
8 oz sour cream
Hot Cooked Egg Noodles

Brown the sirloin in the butter, along with onion and mushrooms. Add tomato juice and seasonings. Cover and simmer about 20 minutes, stirring occasionally. Stir in soup and sour cream. Heat gently. Serve over noodles. Top with a dollop of sour cream.

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