This is one of my favorite recipes that my mom use to
make when I was a little girl. Every so often I crave this
1 lb Round Steak or a 1 lb prepared plain meatballs
2 Tablespoons Unbleached all purpose flour
1 0z can Portabella sliced mushrooms ( pour out the mushroom juice)
1 can of water( use mushroom can)
1 package Lipton Onion soup
1 Cup Sour Cream mix in a tablespoon of flour
1 Tablespoons of Sherry
No Salt or Pepper!
Cut the Round Steak into 1 inch by 1/2 inch bite size diagonal strips across the grain. Trim of the fat. Then coat the meat in the flour.
Heat up your pan and put in the fat
until it melts. Then discard the fat. Brown the meat in the melted fat. If your using prepared meatballs you can skip this step and them up in the frying and add the sauce below. Also use a crock-pot for the meatballs and just heat to medium depending on the crock-pot and add the sauce ingredients
Then add your can of drained mushrooms, the water, and onion soup mix. Bring this to a boil. Then add your sour cream mixture. Keep it warm but don’t boil it,
reduce the heat to medium low. If you have a stove top like mine, use your simmer burner. At the very last add your tablespoon of sherry and stir it in.
You can serve it over rice or egg noodles. Its always good with bridgeford yeast rolls or
sliced french bread.
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