| BEEF STROGANOFF 1 pound lean raw hamburger 1 large onion, chopped ¼ inch pieces 1 teaspoon salt 2 stocks celery, sliced crosswise into thin ¼ inch wedges 1 large carrot, sliced julienne (thin matchstick sized pieces) 1 green pepper, sliced julienne (thin matchstick sized pieces) ¼ cup water (used to steam the vegetables) 1 can cream of mushroom soup 1 can cream of chicken soup ¼ cup water (used to thin the soup) ½ cup sour cream Brown hamburger in a large two or three quart frying pan then drain off any fat. Add the vegetables to the hamburger along with ¼ cup water. Cover and let steam together over medium heat about five minutes or until vegetables are tender. Stir in creamed soups and an additional ¼ cup water. Bring mixture to a boil, stirring constantly making sure soups are heated completely through without scorching. Turn off the heat then stir in 1 cup sour cream. Serve immediately over desired amount of cooked noodles or cooked rice. Serves six. |