Speedy Stroganoff

Name: Speedy Stroganoff
Ingredients: 1 lb porterhouse steak; 3 tablespoons all-purpose flour; 1/4 cup butter or 1/4 cup margarine, melted; 5 ounces mushrooms, sliced; 1 garlic clove, minced; 1/8 teaspoon black pepper, freshly ground; 3 tablespoons water; 1 (1 ounce) envelope onion soup mix; 1 (8 ounce) carton sour cream; hot cooked fine egg noodles or rice

10 ingredients

3 steps

Ingredients

1 lb porterhouse steak
3 tablespoons all-purpose flour
1/4 cup butter or 1/4 cup margarine, melted
5 ounces mushrooms, sliced
1 garlic clove, minced
1/8 teaspoon black pepper, freshly ground
3 tablespoons water
1 (1 ounce) envelope onion soup mix
1 (8 ounce) carton sour cream
hot cooked fine egg noodles or rice

Directions

1

Slice steak diagonally across the grain into thin strips; toss with the flour.
2

Brown steak in butter in a large skillet over medium heat; at the same time, add the mushrooms and garlic. Once the steak is brown, add the water and soup mix.
3

Bring to a boil; reduce heat, and stir in sour cream. Cook uncovered until thoroughly heated. (Do not boil once the heat has been reduced to keep the sour cream from curdling) Serve over noodles or rice.