Now that people have seen Julie and Julia, everyone has taken to making things out of Mastering The Art of French Cooking. I myself have taken on a similar project, just with a more personal spin. My husband lost his grandmother this spring and she was a phenomenal cook. Over the years I had taken mental notes, watched her cook as often as I could. I even got to make home made divinity with her one Christmas! She left behind a library of recipes that are just great. So now, I have taken it upon myself to make things that she used to make. Now, I am not saying they are as good as she made them. Not even close. But she did have 60 years of cooking experience on me! I am going slow and doing the favorites over and over so that they will be as good as Mamaw’s. One day. In about 30 more years. This recipe was a favorite of one on the cousins. When I asked my MIL how come she never makes it, she said it was too fattening. It is! This is not a diet dinner, people. It is however, one of the best things I have made in a long time.
∞ Mother Butter
1 large or 2 small onions diced
8 Tbsp butter, unsalted
flour for dredging
1 garlic clove, minced
1/3 c. water
1 can cream of chicken soup
1 pint mushrooms, sliced and cleaned
1 lb sirloin steak, sliced thin
1 pint sour cream
1) Brown onion in 4 Tbsp butter over med. heat for 8-10 minutes
2) Dredge meat in flour, salt and pepper
3) Remove onions from skillet. Put remaining butter in skillet and brown floured meat over med high heat.
4) Add garlic to meat. Cook 1-2 minutes
5) Add water, soup mushrooms and onions into pan.
6) Cook for 15-20 minutes uncovered.
7) Remove from heat and stir in sour cream.
8 ) Serve over hot egg noodles or rice.