Beef stroganoff, an elegant meal

Enid Donaldson-Mignotte

MANY PEOPLE seem to be taking a break from pork. Here is an elegant menu using beef (chicken or turkey may be substituted for beef))

Beef Stroganoff, pilaf and creamy cabbage

BEEF STROGANOFF

Serves 4

1 medium onion minced

2 lb. round steak

Butter or oil

1/4 to 1/2 lb. mushrooms fresh or canned

Onion and garlic salt

Pepper

Paprika

2 tsps. Worcestershire sauce (optional)

1/2 cup-1 cup tomato sauce

2 cup commercial sour cream

Sauté onions in butter until golden. Cut meat into narrow strips, 1 1/2 inches long. Mix meat with onions. Cover skillet and simmer 1 1/4 hours. Add mushrooms, cut in quarters if large.

Add seasonings, Worcestershire sauce, and tomato sauce.

Simmer until meat is tender. About 15 minutes before serving. Stir in sour cream.

Serve with pilaf.

PILAF

1/4 cup butter

1 cup long grain rice

2 cups hot beef or chicken stock

Melt butter over low heat. DO NOT BROWN. Sauté rice in melted butter until golden brown. Pour in stock bring to boil.

Pour rice mixture into casserol.

Bake covered, at 350 degree F for 45 minutes.

QUICK CREAMY CABBAGE

6 cups shredded cabbage

1/2 tsp. salt

1/2 cup water

1 pk (3 oz) cream chose, cut in pieces

1/2 tsp. celery seed

Dash of pepper

Cook cabbage in boiling salted water in covered saucepan 5 minutes or until just tender. Do not drain. Add cheese celery seed and pepper, and stir until cheese is melted.

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