STROGANOFF

Stroganoff image

Number Of Ingredients 12

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Ingredients

2 onions large, sliced
1/3 cup vegetable oil
1 beef chuck pot roast 1 1/2 - to 2-pound or venison roast cut into 2 x 1 x 1/2 -inch strips
1/2 cup flour
1/2 teaspoon garlic salt
3/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 1/2 cups chicken broth
1 (10 1/2-ounce) can cream of mushroom soup
1 cup sour cream
3/4 cup parsley chopped fresh
1 (4-ounce) can mushrooms mushroom stems and pieces

Steps:

In a skillet brown onions in oil and place in a Dutch oven or heavy oven pot. Dredge strips of meat in mixture of flour, garlic salt, salt, and pepper. Brown meat in skillet and place on top of onions. Pour off excess fat from skillet and add chicken stock bring to boil, scraping off browned bits clinging to bottom. Add stock and mushroom soup to meat stir well. Place covered pot in a preheated 300° F oven and cook for 3 1/2 hours or until tender, stirring occasionally. Mixture can be stored in refrigerator overnight. When ready to serve, add sour cream, parsley, and mushrooms heat through but do not boil. Serve over steamed rice, rice pilaf, or Mock Wild Rice.

Nutrition Facts : Nutritional Facts Serves

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