William Pollock's Eat Happy: Beef Stroganoff (Pepperidge Farms)

Yield:

6 Servings

Notes

Most of my grandmother's recipes are handwritten or types, though this is one of the few cut-from-the-box cards.

Ingredients

1 1/4 pounds	beef chuck, cut into 1 x 1/4" x 1/4" julienne strips
3 Tbl	vegetable oil
3 Tbl	wine vinegar
1 package	Pepperidge Farm Patty Shells
1	large onion, peeled and sliced thinly
1/4 lb	fresh mushooms, sliced
1/3 cup	butter or margerine
1/2 cup	sherry wine
1/3 cup	tomato juice
2 tsp	salt
1/4 tsp	pepper
3/4 cup	sour cream

Preparation

In a bowl mix beef with oil and vinegar; marinate 30 minutes and drain well. Discard marinade. Prepare Patty Shells according to package directions. In a large skillet saute onion and mushrooms in butter until soft. Add well-drained beef and cook over high heat, stirring constantly, until meat is browned. Add sherry, tomato juice, salt and pepper and cook, uncovered for 30 to 45 minutes or until beef is tender. Just before serving, stir in sour cream and spoon into Patty Shells.

Primary Category:

Main Dishes

Source:

Pepperidge Farms card, page 0006.