Gourmet Beef Stroganoff
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Large, chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Round steak||2 Pound|
|Canned consomme||10 1⁄2 Ounce|
|Commercial sour cream||1 Cup (16 tbs)|
Saute mushrooms and onion in 2 tablespoons butter and remove from pan.
Remove fat from steak (meat should be 1/4 to 1/2 inch thick) and cut steak into strips.
Melt additional 2 tablespoons butter in pan and brown meat, adding flour to coat thoroughly.
Add the 1 teaspoon salt and pepper and garlic to taste.
Add consomme and water.
Combine and bake at 375Â° for 1 1/2 or 2 hours.
Fifteen minutes before serving, remove from oven and stir in sour cream.
Serve over noodles or rice.
The familiar appetizer tray is a collection of garnishing ideas: stuffed celery, radish roses, carrot curls and sticks, raw cauliflowerets.
And garnishes taste best when kept cold and crisp until serving time.