Buttermilk Stroganoff Recipe
Summary
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Ground beef | 1 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Water chestnuts | 1 Small | |
| Can | 1 Small | |
| Cream of chicken soup | 1 Can (10oz) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Rice | 3/4 Cup (16 tbs), cooked | |
| Chow mein noodles | 1 Can (10oz) |
Directions
Brown the onion in the butter, then add the ground beef, salt, pepper, paprika and monosodium glutamate.
Cook until beef loses red color.
Add the cornstarch and stir well.
Drain the water chestnuts and then slice.
Add to the beef mixture with the mushrooms and soup.
Cook over low heat for 10 minutes.
Remove from heat, then add the buttermilk and heat, stirring, until bubbly.
Serve over rice and top with chow mein noodles.
Cook until beef loses red color.
Add the cornstarch and stir well.
Drain the water chestnuts and then slice.
Add to the beef mixture with the mushrooms and soup.
Cook over low heat for 10 minutes.
Remove from heat, then add the buttermilk and heat, stirring, until bubbly.
Serve over rice and top with chow mein noodles.
Chef
