“This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This is his own recipe. I believe that this would be better if the sour cream were added at the very end and not allowed to boil, but have posted it as he made it. He suggests serving this with rice and buttered Melba toast, but I prefer egg noodles.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dust meat lightly with flour and season with salt and pepper.
  2. Heat 2 tablespoons butter in a skillet.
  3. Add meat and saute until browned, about 3 minutes.
  4. Heat remaining butter in a separate skillet.
  5. Add mushrooms and onions.
  6. Cook until lightly browned, 3-4 minutes.
  7. Add consomme, vinegar and sour cream.
  8. Bring to a boil, then immediately reduce heat to low.
  9. Add meat to mushroom mixture, cover, and simmer for 30 minutes, or until meat is tender.

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