1 c. rice
2 lb. sirloin beef cubes
1 medium size onion
1 lb. fresh mushrooms
1/2 lb. butter
1 lb. sour cream
1/2 can tomato sauce
oregano, pepper and parsley to
Preheat oven to 325 degrees. Dice onions and mushrooms. Melt
2 tablespoons butter over low heat; add onions and mushrooms
and seasoning. Saute until golden brown. In a baking pan melt
4 tablespoons butter over medium heat. Add beef cubes, con-
stantly stirring until meat is browned. Stir in mushroom
mixture. Immediately place meat mixture in oven and cook for
1/2 hour or until meat is cooked to your taste. Fifteen
minutes before meat is done, melt 2 tablespoons butter in a pot
over medium heat. Add rice, brown slightly. Add 2 cups
boiling water. Stir. Cover. Remove from heat. Ready once
all water has been absorbed. Takes approximately 15 minutes.
Once meat is completely cooked, remove from oven and add sour
cream and tomato sauce. Stir. Serve stroganoff over pilaf.
Serve 4. Entree served well with a combination of French
bread, Caesar's salad and rose wine.
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