Steak Stroganoff over Rice
1-1 1/2 lbs. Top Sirloin Steak (cut into bite sized pieces)
1-2 Tbsp Butter
1/2 Onion (chopped)
1-2 Garlic cloves (pressed)
Salt and Pepper
1 cup Water
2 cans Cream of Chicken
3/4 cup Sour Cream
1/2 cup All-Purpose Flour
2-3 cups prepared Rice
1-2 Tbsp Butter
1/2 Onion (chopped)
1-2 Garlic cloves (pressed)
Salt and Pepper
1 cup Water
2 cans Cream of Chicken
3/4 cup Sour Cream
1/2 cup All-Purpose Flour
2-3 cups prepared Rice
Place flour in a bag and toss in raw, cut steak pieces. Toss until evenly coated with flour. Melt butter in a metal frying pan (if possible for better frying of meat) over medium to medium high heat. Brown meat with onion and garlic in melted butter, seasoned with salt and pepper to taste. Once meat is browned, add about 1 cup of water and simmer for 30 minutes. Then add soup and stir. Simmer another 30 minutes. Remove from heat and add sour cream just before serving (don't want to cook sour cream, only warm) over rice.
