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BEEF STROGONOFF, Russian
Note: My spellchecker says this should be "Stroganoff" instead of "Strogonoff", but it is written as the latter in the original recipe, and since it comes from a real Russian, who am I to second guess?
Cut beef into thin strips and sprinkle with salt and pepper. Chop onion fine and fry in butter, add meat and fry until tender.
Melt 1 tbsp. butter, stir in flour and cook until brown, stirring constantly. Dilute with hot milk, add mustard and sour cream and bring to a boil. Mix sauce and meat, place in greased casserole or Pyrex dish and place in oven for 15 minutes.
Contributed by Mrs. Zinaida Lavrooshin, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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If you haven't already been handed down a set of Pyrex baking dishes, then it's time to add one of these to your kitchen. A standard and versatile dish, this 8-in. square baker holds your brownies and bar cookies, chicken and chops and much more. Goes from oven to table for serving -- handles make it easy to grab even with mitts on. And you can microwave and freeze safely, too. A lasting piece that performs.
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