Timmy's Thrice Peppered Stroganoff

1/2 tsp fresh ground black pepper
3 Tbls olive oil
1 med onion diced
1 pound fresh mushrooms sliced
1/2 cup dry white wine
1 can Campbell's cream of mushroom soup
1/2 cup sour cream
1 tsp Kitchen Bouquet browning and seasoning sauce
salt to taste

In a large dry hot skillet burn 1/4 tsp pepper.
Add oil, onion and mushrooms. Reduce heat to simmer when mushroom are brown and starting to release their water. Add 1/8 tsp pepper. Simmer until nearly dry.
Add wine and simmer until reduced by 1/2. Add mushroom soup and browning sauce. Stir. Add sour cream. Stir until mixed evenly.
Serve over wide egg noodles.


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Copyright © 1996 C. Diane Thompson

Copyright © 1997 Timothy M. Radonich