Beef Stroganoff
(Tomato Soup Recipe)

1 1/2 Pound Round Or Sirloin	1/4 Teaspoon Nutmeg
-Steak, Cut In 1-Inch Strips	1/4 Teaspoon Basil
1/4 Cup Butter	1/2 Can Tomato Soup
1 Tablespoon Minced Onion	1/2 Pound Mushrooms
1 Teaspoon Salt	1 Cup Sour Cream
1/2 Teaspoon Pepper

Saute mushrooms in half of the butter for 5 minutes. Remove and add remaining butter. Brown meat. Add onion, seasonings and soup. Simmer 1 1/2 hours or until meat is tender. (A cup of water may be added if necessary). Add mushrooms and sour cream. Do not cook after sour cream is added or it will curdle. Serve with cooked noodles (6-ounce package) or rice ring. Makes 6 servings.

1949 Recipe - Jean Hansen - From St John's Lutheran Church - West Bend, Wisconsin

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