Friday, April 3, 2015
LINK TO BUY THE BOOK
This was a favorite of all and we encouraged Mom to make it often.
2 lbs lean round steak
4 T butter
½ lb mushrooms
½ C tomato juice*
1 clove garlic peeled and crushed
2 tsp salt
1 C mushroom soup
1 C sour cream
Trim all fat from beef.
Cut meat into strips, about 3” long and 1” wide; set to one side.
In a sauté pan, melt 2 T butter, add mushrooms, sauté until golden brown.
Remove mushrooms from pan; set aside.
Melt remaining butter in pan.
Add meat and cook, stirring constantly for about four minutes.
Add tomato juice and garlic
Simmer (with lid partly open) until meat is tender and done. (*Note: Additional tomato juice may well be required in order to simmer the meat sufficiently).
Add mushrooms, seasoning, and soup. Heat thoroughly.
Stir in sour cream — just before serving.