- 2-1/2 lbs round steak
- 2 cups mushrooms
- 1 large onion
- 5 tbspns butter
- 1/4 cup red wine
- 1/4 cup tomato paste
- 1/2 cup sour cream
- 1/2 cup beef stock or consomme
- 1 clove garlic
- 1 bay leaf
- 1 tspn salt
- 1/2 tspn caraway seeds
- 2 tbsns flour
1. Pre-heat oven to 350 degrees.
2. Slice steak into thin diagonal strips.
3. Crush garlic in press.
4. Chop onion.
5. Wash and slice mushrooms.
6. Heat 3 tablespoons butter.
7. Add beef slices and brown.
8. Put beef slices into 3-quart baking dish.
9. Add remaining butter to frying pan.
10. Saute onion, garlic, and mushrooms for 2 minutes. Remove pan from heat.
11. Add salt, wine, tomato paste, bay leaf, and caraway seeds.
12. Mix flour with beef stock.
13. Add to mushroom and onion mixture, stirring until well blended.
14. Add this mixture to meat in the baking dish.
15. Cover. Bake for 1 hour.
16. After baking, stir in sour cream.
Serve with noodles. Serves 6.
(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)
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