Preparation time, about 90 minutes.
1½ lbs top round, cut into bite-size pieces.
4 oz can sliced button mushrooms
1 can Campbell’s cream of mushroom soup
1 11 oz can Campbell’s tomato juice
1 clove garlic, 4 T. margarine, 12 oz sour
sour cream, salt, pepper.
No nutrition information available
In a large pan sauté mushrooms in 2 T.
margarine. Remove mushrooms from pan. Brown
meat in remaining margarine. (Add veg. oil if
necessary) Lightly salt and pepper. On low
heat, add tomato juice & garlic, cover and
simmer until meat is tender or juice almost
cooks away, about 1 hour. Add mushroom soup,
sour cream & mushrooms. Heat and stir. Serve
over rice. Serves 4.