Beef Margot Recipe

• 2 pound eye round (stew) beef
• 2 lg. green peppers
• 1 sm. onion
• 1 pound fresh mushrooms
• 1/2 pt. lowfat sour cream
• 1 can cream of mushroom soup
• 1/2 to 3/4 can lowfat milk
• 3 to 4 tbsp. Worcestershire sauce
• 1/2 c. cooking sherry
• 1 teaspoon salt
• 1/2 teaspoon freshly grnd pepper
• 4 tbsp. butter
• 1 pound egg noodles or possibly 2 c. cooked rice

1. Brown beef in 2 Tbsp.
2. butter.
3. While beef is browning slice pepper into 1 inch strips, chop onions and halve mushrooms.
4. In separate pan, saute/fry vegetables in remaining butter.
5. When vegetables are almost tender, add in sherry.
6. Combine cooked vegetables and beef in saute/fry pan adding the 1 can of cream of mushroom soup and the lowfat milk.
7. Stir till smooth.
8. To this mix add in the Worcestershire sauce and another dash of sherry, if needed.
9. Just before serving add in the lowfat sour cream and blend.
10. Pour over rice or possibly noodles.
11. Serves 4 to 6 people.

beef, green peppers, onion, mushrooms, sour cream, cream of mushroom soup, milk, worcestershire sauce, cooking sherry, salt, freshly grnd pepper, butter, egg noodles

Taken from cookeatshare.com/recipes/beef-margot-25650 (may not work)