Wednesday, March 19, 2008
Mushroom Beef Stroganoff!
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1-1/2 lbs sirloin steak, thinly sliced
1 pound fresh mushrooms, sliced (I used a small can)
1 can condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Hot cooked noodles or rice
In a large skillet, heat butter and oil over medium high heat. Brown steak; remove with slotted spoon and keep warm.
Add mushrooms; saute until tender.
Return steak to pan.
Sour cream, thyme and marjoram; heat gently (do not boil).
Serve over noodles or rice.
Yield: 6 servings