Cube Steak Stroganoff
Margery Bryan

Yield 2 servings.

Amount Ingredient
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 beef cube steaks
1 to 2 tablespoons vegetable oil
1 can
(4 ounces)
mushroom stems and pieces
(drained)
3 green onions
(thinly sliced)
2/3 cup water
1 teaspoon beef bouillon granules
1/8 teaspoon pepper
7 to 8 tablespoons sour cream
~ Hot cooked egg noodles

Instructions:

In a resealable plastic bag, combine the flour and salt.
Add the cube steaks, one at a time, and shake to coat.
In a skillet, cook the steaks in oil over medium heat for 4 to 5 minutes on each side or until browned and tender.
Remove and Keep warm.

In the same skillet, saute the mushsrooms and onions until tender.
Add the water, bouillon and pepper.
Cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan.
Reduce heat; stir in sour cream and heat through (do not boil).
Return the cube steaks to pan; heat through.

Serve over noodles.


Note by Ms. Bryan: This "comfort food" dish is a favorite for my husband and me.