Recipe by Lennie
This recipe is from a 1959 Crisco cookbook, Praise For The Cook, and I'm posting it as part of my ongoing contribution of vintage recipes from my vast collection of older cookbooks. It "makes a rich, savory dinner dish".
Top Review by Narshmellow
Excellent! Much like a stroganoff but with better flavor. Creamy, stick to your ribs kinda dish. My family ate all of it and commented on how good it was. I used butter instead of shortening and I didn't have any bell pepper so I went without. I'm sure many who live for the low fat/no fat dishes will be shocked at the high fat content, but that's what makes it good! It was easy to make and the aroma was heavenly. A keeper of a recipe! Thanks!
- 1 1⁄2 lbs lean ground beef
- 1 cup chopped onion
- 1 clove minced garlic
- 1⁄4 cup shortening
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 teaspoon paprika
- 1 (7 ounce) can sliced mushrooms, undrained
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 cup sour cream
- 1⁄4 cup minced fresh parsley
- 1⁄2 cup diced raw green bell pepper
- 3⁄4 lb pasta, cooked and drained (your choice)
Directions See How It's Made
- In a large skillet, melt shortening over medium-high heat and brown beef, onions and garlic.
- Stir in flour and seasonings.
- When flour is combined with beef mixture, stir in canned mushrooms including their liquid plus the tin of soup, stir well, and cook over low heat for 10 minutes.
- Stir in sour cream and when completely combined with beef mixture, remove from heat.
- Toss cooked pasta with parsley and green pepper.
- Serve beef mixture over pasta mixture.