18th March 08:30
This recipe was in a Campus Crusade for Christ fundraiser cookbook. If you
don't like using canned soups this isn't for you, but it is very tasty.
1 lb. cubed beef (or chuck roast cut into bite size pieces)
flour for dredging (usually 1/4 cup)
Salt, pepper, garlic powder to taste
3-4 Tbspof olive oil
1 can cream of chicken soup
1 cup water
1 4 oz. can of chopped mushrooms
1 8 oz. container of sour cream
Mix spices in flour and dredge cubes of beef.
Brown in olive oil.
When meat is browned, add mushrooms (without draining)
Add soup and water, stirring to remove browned bits on bottom of pan.
Simmer for approx. 20 min. on medium heat until meat is tender and
thoroughly cooked. Turn heat to low and add sour cream, mix until combined
and warmed thru (do not boil sour cream).
Serve over buttered noodles.
Can be increased by using up to 3 lbs. of beef and adding an additional
of soup and mushrooms and doubling the amount of water.
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