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July 2019

Mexican Recipes

Basic Recipes

Lamb Stock Master Chefs

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Mexican Stroganoff Recipe

Mexican Stroganoff recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Stroganoff recipe  PDF



2 pounds round steak bite size pieces
1 cup onion finely chopped
2 cloves garlic minced
2 tablespoons cooking oil
2 cups water
1/2 cup chili sauce
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons seasoned salt
1 teaspoon soy sauce
8 ounces canned mushrooms drained
1/4 cup green chili salsa optional
8 ounces sour cream used on serving day
3 tablespoons flour used on serving day

or 1 cup red wine and 1/2 cup water
Brown the meat, onion, and garlic in oil in a large saucepan. Drain. Add ne t 7 ingredients to the meat and simmer, covered, 1 hour or until meat is tender. F reeze.
When thawed, warm the meat mi ture. Stir together the sour cream and flour and add to the meat 5 to 10 minutes before serving. Serve over noodles or rice.
Summary of processes: cut up: round steak chop: 1 cup onion mince: 2 cloves garlic freeze in: 6 cup freezer container serve with: rice or noodles, tomatoes stuffed with guacamole, warm tortillas, c orn on the cob

Mexican Stroganoff recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
781 people have voted
Last Reviewed on 2019-07-21



Sunday, Jul 21 2019 Download & Print Mexican Stroganoff recipe  PDF   Mexican recipes RSS   New

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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