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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is from a 1959 Crisco cookbook, Praise For The Cook, and I'm posting it as part of my ongoing contribution of vintage recipes from my vast collection of older cookbooks. It makes a rich, savory dinner dish . Ingredients:
1 1/2 lbs lean ground beef |
1 cup chopped onion |
1 clove minced garlic |
1/4 cup shortening |
2 tablespoons all-purpose flour |
2 teaspoons salt |
1/4 teaspoon pepper |
1 teaspoon paprika |
1 (7 ounce) can sliced mushrooms, undrained |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream |
1/4 cup minced fresh parsley |
1/2 cup diced raw green bell pepper |
3/4 lb pasta, cooked and drained (your choice) |
Directions:
1. In a large skillet, melt shortening over medium-high heat and brown beef, onions and garlic.
2. Stir in flour and seasonings.
3. When flour is combined with beef mixture, stir in canned mushrooms including their liquid plus the tin of soup, stir well, and cook over low heat for 10 minutes.
4. Stir in sour cream and when completely combined with beef mixture, remove from heat.
5. Toss cooked pasta with parsley and green pepper.
6. Serve beef mixture over pasta mixture.
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