Recipe: Beef Stroganoff over Noodles or Rice (using tomato juice, 1960's)

BEEF STROGANOFF

"A gourmet's dish, with a super sauce."

1 (1 lb.) round steak, 1/2-inch thick
2 tablespoons shortening
1/4 cup cut-up onion
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons flour
1 1/2 cups tomato juice
1 (4 ounce) can mushrooms stems and pieces, drained
1/2 cup evaporated milk
1 tablespoon lemon juice
3 cups hot cooked noodles or rice (for serving)

Cut round steak into 3x1-inch strips. Brown strips in hot shortening in 10-inch skillet.

Add onion, salt and pepper. Blend in flour, then tomato juice and mushrooms. Cover skillet, cook over low heat 1 hours, until meat is tender.

Stir in mixture of evaporated milk and lemon juice. Heat until steaming, but do not boil.

Serve over noodles or rice.

Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Recipe booklet: One wonderful dish makes the meal by Pet Milk Co., 1960