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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe came from a cookbook by the Officers Wives Club at Elgin Air Force Base in Nov. 1960. I have been using it for nearly 50 years and its still a winner. Easy to prepare and can be made ahead of time and heated up at dinner time. Ingredients:
1 1/2 lbs chuck or 1 1/2 lbs round steaks |
1 large onion, chopped |
1/4 cup butter or 1/4 cup margarine |
2 (10 1/2 ounce) cans cream of mushroom soup |
water, 1/2 soup can |
1 tablespoon cider vinegar |
1 teaspoon ketchup |
1 (4 ounce) can mushroom pieces (this was not in the original recipe but i think its a nice addition ) |
Directions:
1. Cut meat into very thin strips ( easier to do when meat is partly frozen ); set aside.
2. Melt 1/3 of the butter in a skillet. Saute onion and remove.
3. Add remaining butter to skillet and brown the meat.
4. Add onion and remaining ingredients to meat.
5. Mix well, cover and simmer 45 minutes to 1 hour.
6. Do not salt.
7. Serve over rice, noodles or toasted French bread.
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