Beef Stroganoff (Pringle) Recipe

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Beef Stroganoff (Pringle) Ingredients

2 lb beef round steak, cubed
3 tbsp ketchup
2 tbsp flour
1 tsp paprika
1 salt/pepper
3 tbsp soy sauce
1 onion, large/sliced
1 pt sour cream
1 can mushrooms, drained

A Recipe for
Beef Stroganoff (Pringle)

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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This is a recipe for Beef Stroganoff (Pringle) from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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He who eats alone chokes alone.
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Beef Stroganoff (Pringle)

I drink no more than a sponge.
Francis Rabelais - Works. Book i. Chap. v.

Beef Stroganoff (Pringle) Directions

Cook onion in butter until transparent. Remove from pan. Brown meat
in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add
mushhrooms, ketchup, paprika and sour cream. Salt and pepper to
taste. Stir. Turn on low and cook until meat is tender. Serve over
cooked rice or noodles. If beef mixture seems too thick, add a little
milk to preferred consistency.

Mrs. Robert C. Pringle

Serves: 6

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Beef Stroganoff (Pringle) Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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