1 lb Ground beef
1 can Beef bouillon
1 can Cream of mushroom soup
1 can Water, or
1 cup Red wine, optional
1 Onion, chopped
Mushrooms, optional
1/2 pt Sour cream
Garlic salt, to taste
Lemon pepper, to taste
Black pepper, to taste
Oil for browning meatballs
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Season( garlic salt, lemon pepper, black pepper, or your other seasonings) ground beef and make meatballs. Brown meatballs in oil. Drain off grease. Add soup and boullion and either 1 can of water or 1 cup of wine, onion and mushrooms. Correct seasonings. Simmer covered about 30-40 minutes. Add sour cream. Heat - do not cook. Serve over noodles.
NOTES : This is my former husband's recipe for beef stroganoff that we used back in the late 1950's. We had very little money, and this was a fancy dish or us. No thought of using better meat. He was a great cook, - had that special touch, and everyone loved this dish.
Recipe by: Clyde McAuliffe Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Apr 13, 1997
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