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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