This is one of my “favoritest” recipes from the Pioneer Cookbook. It was submitted to the cookbook by Ms. Dorothy Bryant of Clarksville. We don’t know anything else about her, but she has to be a wonderful person for submitting this recipe. It’s been my favorite since I was, oh, about six years old. And it was regularly requested for my birthday dinner. So, without further ado, here it is.
First you chop your round steak into thin strips. It’s a little easier if it’s a little frozen, so either pop it in the freezer for a bit beforehand, or (if you’re like me and bought it on Manager’s Special…um…last year) just thaw it mostly. I was impatient and thawed mine in the microwave, but it didn’t hurt anything. If you have two packages, cut them both up and freeze the one so that it’s painless next time.
Cover it (whether that’s necessary or not, I don’t know, but that’s what my Moomer does) and let it cook on low about 45 minutes, stirring every now and then until it’s done. In the meantime, make your rice. (If you can’t figure that out on your own, I can’t help you.) Here’s the compact version of the recipe:
Prep Time: Approx. 20 min.
Cook Time: 45 min.
- 1 lb. round steak, cut into thin strips
- 1/2 c. chopped onion
- Garlic to taste
- 2 Tbsp. butter
- 1 can cream of mushroom soup
- 1/4 c. water
- 1/2 c. sour cream
- 1/2 tsp. paprika
- Salt and pepper to taste
- 2 c. cooked rice (does this mean 2 cups rice, cooked, or two cups of already-cooked rice? I don’t know. I just make rice.)
Brown the steak, onion, and garlic in the butter (we like the way this begins, don’t we?). Remove the garlic (I didn’t. Oops). Stir in the soup, water, sour cream, paprika, salt, and pepper; cover. Cook over low heat for 45 min. or until the steak is tender, stirring frequently. Serve over rice.