BEeEeEeEBESBE BEEBE SEES SS

BEER BEEF STROGANOFF

2 hO¢.SibbOLR. 2 tbsp. all-purpose
cut “lL” Garck flour
2 tbsp. cooking oil +z tsp. paprika
13 tsp. salt 1-12 oz. bottle of
i/8 tsp. pepper beer (14 c.)
2 medium sliced 1 tsp. Worcestershire
onions sauce
l-30z. can of mush- lc. dairy sour cream
rooms (undrained) Hot buttered noodles

Slice steak in 5" strips. In large skillet,
quickly brown 1/3 of meat at a time in hot oil.
Season with salt and pepper. Remove from pan
and keep warm. In same skillet fry onions with
undrained mushrooms, covered for 3-4 minutes or
until tender. Push to one side. Blend flour,
paprika into drippings. Add beer and Worcester-
shire sauce. After thickened, add meat and sour
cream. Cook Slowly just until heated through.
serve over hot buttered noodles.

Diane Cairns

PEPPER BEEF (CHINESE)

1 lb. flank steak, 2 tbsp. white wine
sliced thin 1 bouillon cube

1 can mushrooms 2 tbsp. soy sauce

5 green bell peppers, ¢% c. cooking oil
sliced 1 pkg. Chinese noodles

1 onion, sliced |

1 tsp. Accent

1 tsp. salt

Slice the flank steak crossgrain. Use 1 tbsp.

oil in hot skillet. Cook 2 minutes. Remove.

Add balance of oil and onion. Add meat; brown

lightly; add wine, soy sauce and salt and
(continued )

et-victoria, B. C.