The Ferguson Recipes

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12 Tasty Substitutions When Cutting Carbs
15 - Minute Beef Stroganoff
2 Ingredient Fruit Angel Food Cake
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5 Crockpot Chicken Ideas
7 Can Chicken Taco Soup !๐Ÿ•“!
7-Minute Frosting
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A Good Oil & Vinegar Dressing With 2 Variations
A Lemon Cake To Die For
About Southern Barbecue
Acorn Squash !๐Ÿ•“!
Adzuki Bean Miso Soup
Al Pastor
Albert's Southwest Chicken Pasta
All-Around-The-World Custard Pancakes
Almond Chicken
Alpine Beef Casserole
Ambrosia

Ingredients
1 lb. round steak 1/4 to 1/2 inch thick) 
1 3-oz. can broiled sliced mushrooms (2/3 c.) 
1 envelope onion soup mix  
2/3 c. water 
1 c. dairy sour cream (mushroom soup may be used as a substitute)  
2 T. enriched flour 
Buttered fine noodles or rice

Directions
Trim fat from meat.
Reserve fat.
Cut meat diagonally across grain in strips, 1/4 inch wide. (Strips should be very thin.)
Heat fat in skillet or chafing dish.
When you have about 3 T. melted fat, remove trimmings then brown meat quickly.
Add water and mushrooms (including liquid).
Stir in soup mix.
Heat just to boiling.
Blend sour cream and flour, and add to the rest.
Cook and stir till mixture thickens - sauce will be thin.
(If using chafing dish, keep warm over hot water.)
Serve over hot noodles or rice.

Note: If fat coating is thin, add butter or margarine to make 3 T.

๐Ÿง‘โ€๐Ÿณ The Cook:  Bette Singler ๐Ÿ”‘ Keywords: beef, noodles, rice, mushrooms, onion soup mix
๐Ÿ—‚๏ธ Categories: ๐Ÿฅฉ Beef, ๐Ÿฅฃ Soups & Stews
๐Ÿ“š Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #769 was added on February 11, 2007 and last updated on November 23, 2021.
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