Beef Stroganoff With Rice
|Round steak||1 1⁄2 Pound, cut into thin strips|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1 Pound|
|Condensed tomato soup||1 Can (10 oz)|
|Tabasco sauce||1⁄4 Teaspoon|
|Water/Stock||1⁄2 Cup (8 tbs)|
|Sour cream||1 Cup (16 tbs)|
Combine flour, salt and pepper; dredge meat in flour mixture.
Melt 1/2 stick butter in skillet; add meat and brown.
Remove from skillet.
Add remaining butter, onion and mushrooms; cook until onion is tender.
Stir in tomato soup, Tabasco sauce, nutmeg, basil and water.
Add meat; cover and simmer 30 minutes or until meat is tender.
Stir in sour cream and heat.
Serve immediately with rice or noodles.