Post by JJ Judkins on Mar 21, 2012 17:50:01 GMT -6
* Exported from MasterCook *
Classic Beef Stroganoff
Recipe By :Created by General Mills
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef sirloin steak, abt 1/2"thick
8 ounces mushrooms -- sliced
2 medium onions -- thinly sliced
1 garlic clove -- finely chopped
1/4 cup margarine or butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2- by 1/2-inch strips.
Cook mushrooms, onions and garlic in margarine in 10-inch
skillet over medium heat, stirring occasionally, until onions are tender; remove
from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the
broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and
simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture.
Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
This recipe yields 6 servings.
Source:
"Back of the Box Recipes"
S(Formatted for MC5):
"11-13-2000 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 230 Calories; 20g Fat
(75.8% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary
Fiber; 46mg Cholesterol; 617mg Sodium. Exchanges: 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
Classic Beef Stroganoff
Recipe By :Created by General Mills
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef sirloin steak, abt 1/2"thick
8 ounces mushrooms -- sliced
2 medium onions -- thinly sliced
1 garlic clove -- finely chopped
1/4 cup margarine or butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2- by 1/2-inch strips.
Cook mushrooms, onions and garlic in margarine in 10-inch
skillet over medium heat, stirring occasionally, until onions are tender; remove
from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the
broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and
simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture.
Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
This recipe yields 6 servings.
Source:
"Back of the Box Recipes"
S(Formatted for MC5):
"11-13-2000 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 230 Calories; 20g Fat
(75.8% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary
Fiber; 46mg Cholesterol; 617mg Sodium. Exchanges: 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.