clove, cut in half, or a pinch of garlic powder
1 1/2 tsp
cream of chicken soup (undiluted)
1 cup sour
parsley, chives, or dill for garnish
before serving, trim fat off the meat. Rub garlic on both sides of the
meat. Combine the salt and pepper and pound into both sides of the meat.
Cut the meat into 1 1/2 to 2" strips. In a large skillet, heat the
butter. Add the beef in batches and brown, turning often. Remove the
meat and refrigerate. In the same butter, sauté the onion until golden
brown. Add the water and stir to dissolve any brown bits. Add the
mushrooms and the soup and cook uncovered over low heat about 20
minutes, stirring occasionally, until the mixture is thickened. Remove
from the pan and refrigerate.
The next day,
about 20 minutes before serving, combine the beef with the mushroom
mixture and the sour cream. Cook over low heat about 20 minutes or until
heated through. Do not boil. Serve over rice. Sprinkle with parsley,
chives or dill.