This is one of my favorite dinners. Creamy goodness served over noodles.

INGREDIENTS:

• Round Steak, One package
• Flour
• Oil, 1/3 cup for frying
• Onion, 1 large chopped
• Mushrooms, sliced
• Tomato Paste, 1 can
• Tomato Soup, 1 can
• Salt and Pepper, 1 t
• Worcestershire sauce, 1 T
• Tabasco, a few shakes
• Sour Cream, 1 Pint
• Pasta or Rice

DIRECTIONS:

Slice the meat in slices approximately two inches long, by 1/2 inch thick.  Cover each piece of meat with flour, then brown all sides in a frying pan.  When the meat is browned add all the ingredients, cover and simmer for two hours, until fork tender.  Add one pint of sour cream.  Boil the pasta and drain.  Place the stroganoff over the pasta on a large platter and serve.

I really treasure these recipe cards written in my mothers handwriting.  As wonderful as the internet is…we seem to have lost of bit of personalization in the process.

  

Coat the meat with flour salt and pepper

The meat is sliced and coated with flour. (Salt and pepper the flour)

Into a large frying pan with 1/3 cup oil

Brown each side.  Because I doubled the recipe, I had to

do two separate batches of browning the meat because my pan wasn’t big enough to hold it all.

All the meat is now browned and ready for the other ingredients to be added.

One very large onion diced.

Diced onion goes right in the skillet on top of all the meat.

  

One can of Tomato Soup and one can of Tomato Paste

Fresh Mushrooms, are something I love, so I use the entire 12 ounces, and I prefer them sliced.  You can use how many you like according to your taste.

Add the Worcestershire and Tabasco

Cover and simmer for two plus hours…until meat is fork tender.

These noodles were purchased at Fresh Market.  They are wide and so thin they are almost transparent.  If I don’t have time to make my own, which I rarely do, these are definitely my second choice.  But really any pasta that you have on hand or like will be perfect.

The noodles only take 4 minutes to cook so while they are draining, I will put the last ingredient into the stroganoff which has been cooking for 2 hours and 15 minutes, and is done to perfection.

Add the pint of sour cream to the meat, and it will turn

this beautiful color.

Taste to see if it needs additional salt and pepper.

Put the meat mixture over the noodles and serve on a large platter.  This one is a keeper…and that must be true if we are still making it the same way and loving it, after all these years.

This recipe was given to my mother 64 years ago, from a friend who actually lived in Hungary.  It is really good, no…it’s not just really good, it is actually so fantastic that I have only changed one of the ingredients, and that is to use fresh mushrooms instead of canned, after all these many years.