Robert L. Blakeslee
This divine beef stroganoff recipe is from Everyone’s Time to Cook cookbook.
Chop the onion, slice the mushrooms, and cut the beef into thin strips about 2 inches long and ½ inch wide.
Cook the rice according to package directions.
Heat the oil in a deep frying pan over medium heat. Add all the ingredients except the sour cream, and cook, stirring occasionally, until the meat is thoroughly cooked and the vegetables are tender.
Remove the pan from the heat and let cool for a minute. Add the sour cream and stir well.
Spoon the stroganoff over rice and serve immediately.