from the kitchen of Terry Brooks

BEEF STROGANOFF

2# lean cube steak
2 cans Campbell's mushroom soup.
2 cans 1/2% milk
veg oil
Zip lock bag filled 1/4 way with flour
salt and pepper to taste
1 small can Mushroom stems and pieces
1 pint sour cream

Cut cube steak into small pieces and place in Zip lock bag filled with flour salt and pepper. (Coat pieces well by shaking ). Place pieces in hot oil and cook until very brown. Remove pieces as they finish cooking and place on paper towels to drain excess oil. While cooking meat mix soup, milk, sour cream and mushrooms together and stir until well mixed. When all pieces are done put back in pan pan and cook on medium heat, occasionally using a spatula to turn mixture till it turns to a thick brown gravy. (This cooking will make the mixture brown on the bottom of the pan so it is necessary to turn frequently). A lower fat version can be made and still taste very good by using skim milk and leaving out the sour cream. Prior to putting left overs in the fridge, add enough milk to thin gravy to about half the consistency and cook on medium heat till it is brown, turning frequently to avoid burning on the bottom.