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SCHWEFEL'S STROGANOFF SOUP

Source: Schwefel's Restaurant - 39877 Highway 16, Oconomowoc, Wisconsin

2 lb. leftover prime rib, diced, or ground chuck
1 lb. fresh mushrooms, sliced
1 small onion, diced
2 qt. chicken broth
2 pinches black pepper
1/4 C. red wine
1/4 C. red wine vinegar
1 T. brown mustard
2 pinches garlic powder
2 T. Maggi seasoning
1 T. Worcestershire sauce
1/2 C. (1 stick) butter
1 C. flour
1/2 pt. sour cream
1/2 pt. half and half cream
2 C. cooked egg noodles

If using ground chuck, brown, then drain. Put meat into large pot with mushrooms, onion, broth, pepper, wine, wine vinegar, mustard, garlic powder, Maggi seasoning and Worcestershire sauce.

Bring to boil, then reduce heat and simmer 15 minutes. Melt butter, then add flour and cook 1 to 2 minutes, stirring, regularly, until smooth. Gradually add to soup and simmer 15 minutes. Reduce heat to low. Add sour cream, cream and noodles; heat through. Makes 12 servings.