Can Can Stroganoff
|Boneless beef||2 Pound (Sirloin)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce|
|Canned onion soup||10 1⁄2 Ounce|
|Canned sliced broiled mushrooms||3 Ounce, drained (Reserve Liquid)|
|Dairy sour cream||1 Cup (16 tbs)|
Cut meat into 2x1/2x1/2-inch strips.
Coat with a mixture of the flour, monosodium glutamate, salt, and pepper.
Heat butter in a large heavy skillet over low heat; add the meat and brown slowly and evenly on all sides.
Add the beef broth, onion soup, and reserved mushroom liquid; cook and stir until boiling.
Reduce heat, cover, and simmer 20 to 25 minutes, or until meat is tender.
Stir in the mushrooms and heat thoroughly; remove skillet from heat.
Combine the sour cream and Tabasco and add in small amounts to the meat in skillet, stirring vigorously after each addition.
Return to heat; cook and stir over low heat until thoroughly heated.
Turn into a warm serving dish.