Buttermilk Stroganoff

Ingredients

6 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
12 ounces beef for stew or top sirloin, sliced in thin strips
2 tablespoons Roberts Butter
1 can (2 ounce) sliced mushrooms
1 medium onion, thinly sliced
dash garlic powder
1 cup water
1 teaspoon Worcestershire sauce
3 tablespoons catsup
3/4 cup Roberts Buttermilk
hot cooked noodles or rice

Preparation

Combine 1/4 cup flour, salt and pepper; dredge meat in mixture. Melt butter in skillet and brown meat in butter. Drain mushrooms, reserving liquid. Add mushroom liquid, onion slices, garlic powder, 1/2 cup water, Worcestershire sauce and catsup to meat. Cover; simmer until meat is tender, about 2 hours. Blend remaining flour and water and add to hot mixture; cook over low heat until the sauce is smooth and thick, stirring constantly. Stir in mushrooms and buttermilk; cook until thoroughly heated. Serve over hot noodles or rice.

Recipe Contributed By: Marie Russak Bellevue, Nebraska

Yield: 4 servings