Beef Stroganoff with Rice

1 to 1-1/2 pounds lean beef round steak, cut in thin strips

1 tbs butter or margarine

1 tsp each salt and paprika

1/8 tsp each ground black pepper and garlic powder

1 can (10-3/4 oz) condensed cream of mushroom soup

1-1/4 cups beef broth or water, divided

1 cup chopped onions

2 tbs flour

1/2 cup sour cream

3 cups hot cooked rice

In a 10-inch skillet brown meat in butter over high heat. Reduce heat; stir in seasonings, soup, and 1 cup broth. Cover; simmer 30 minutes or until meat is tender. Add onions; cook 10 minutes longer. Blend remaining broth and flour. Stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over beds of fluffy rice.

Makes 6 servings.

Serve with:
Lettuce and Tomato Salad with Herb Dressing, Clover-Leaf Rolls, Pear-Lime Gelatin Dessert.

Return To:
Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana