Recipes by Arlene

• 2 lbs. round steak cut in cubes or strips
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 4-oz. can sliced mushrooms and juice
• 1 can consommé
• 1 4-oz. can tomato sauce
• ½ cup cooking sherry
• 1 tbsp. Worcestershire sauce
• 1 tsp. salt
• ⅛ tsp. pepper
• 1 cup sour cream

Brown meat in hot fat; sprinkle with flour. Stir in onion, garlic and other ingredients (except sour cream). Cook in slow oven about 2 hours (covered). Thicken gravy and add sour cream. Serve over rice or noodles. Serves 4 to 6.

Note: This can be made ahead of time, adding sour cream when ready to serve. This recipe can be doubled to serve more or to have leftovers.

• 1 lb. round or sirloin steak
• ½ lb. fresh mushrooms
• ½ cup onions, minced
• 2 tbsp. butter or margarine
• 10½ oz can beef bouillon
• 2 tbsp. catsup
• 1 small clove garlic, minced
• 1 tsp. salt
• 3 tbsp. flour
• 1 cup sour cream
• 3 – 4 cups hot cooked rice or noodles

Cut meat diagonally into thin slices. [Freeze meat first for easier slicing.] Sauté mushrooms and onions in butter until onions are tender. In same skillet, brown meat lightly on both sides. Stir all but ⅓ cup bouillon, catsup, garlic and salt into skillet. Cover and simmer 15 minutes.

Blend remaining ⅓ cup bouillon and flour; stir into meat mixture in skillet. Add mushroom/onion mixture. Heat to boiling, stirring constantly. Boil for one minutes. Stir in sour cream and heat through. Serve over hot noodles or rice.

Makes 4 servings.

Shirley Hunter was one of my best friends from Redwood Lane in Northbrook, Illinois. She and her family now live in Virginia. This is one of her delicious recipes!

• 1 ½ lbs sirloin steak
• 1 can cream of celery soup
• 1 can onion soup
• 1 can cream of mushroom soup
• ½ cup wine

Mix everything together. Place in casserole with cover and bake at 250 degrees for about 4 hours. Thicken gravy with browned flour if desired. Serve with noodles.

Note: If doubling the recipe, do not double the celery soup!