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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This is his own recipe. He suggests serving this with rice and buttered Melba toast, but I prefer egg noodles. Ingredients:
1 1/2 lbs round steaks, trimmed and very thinly sliced |
flour |
salt |
pepper |
4 tablespoons butter, divided |
3/4 lb fresh mushrooms |
1 onion, minced |
1/2 cup consomme |
1 tablespoon vinegar |
1 cup sour cream |
Directions:
1. Dust meat lightly with flour and season with salt and pepper.
2. Heat 2 tablespoons butter in a skillet.
3. Add meat and saute until browned, about 3 minutes.
4. Heat remaining butter in a separate skillet.
5. Add mushrooms and onions.
6. Cook until lightly browned, 3-4 minutes.
7. Add consomme, vinegar and sour cream.
8. Bring to a boil, then immediately reduce heat to low.
9. Add meat to mushroom mixture, cover, and simmer for 30 minutes, or until meat is tender.
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