Stroganoff Soup
Great soup that has good flavor and is so easy and quick to make.
Recipe By : Karen Shiveley, Springfield, Minnesota
Serving Size : 6 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound beef top sirloin steak or beef tenderloin,
-- cut into thin strips
1/2 cup chopped onion
1 tablespoon butter
2 cups water
1 1/2 cups milk
1/4 cup tomato paste
2 teaspoons beef bouillon granules
1 can (8 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1/8 teaspoon pepper
1 can (12 ounces) evaporated milk
1/3 cup all-purpose flour
2 cups cooked wide egg noodles
1/2 cup sour cream
1. In a 3-qt. saucepan, cook beef and onion in butter over medium heat,
until meat is browned. Stir in the water, milk, tomato paste and bouillon.
Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and
simmer for 20-30 minutes or until meat is tender.
2. Combine evaporated milk and flour until smooth. Gradually add to soup.
Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles;
cook until heated through. Remove from the heat; stir in sour cream.
Nutrition (provided by recipe author)
-------------------------------------
Calories: 314
Total Fat: 13g
Cholesterol: 78mg
Sodium: 935mg
Carbohydrates: 28g
Fiber: 2g
Recipe Author: Karen Shiveley, Springfield, Minnesota
Recipe Source: Home-Style Soups, Salad and Sandwiches Cookbook 1996
Author Note: My husband and I share a love for all kinds of soup and came up
with this delicious recipe together. It really does taste like beef
Stroganoff. With a crusty roll, it's a satisfying meal in itself.
Posted by: "sharoncapps" <sharoncapps@cableone.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment