You'll love Elsie's beef stroganoff recipe

Carla Core Brown

Elsie Atterberry was a beloved member of our community and she was a friend to all she met. You don’t have to reach out very far to meet up with someone who was touched by her infectious personality, her large-hearted generosity, her loyal family spirit, her deeply committed work ethic, or her sincere faith. On top of all that, she was known as a tremendous cook and pie baker.

I first became acquainted with Elsie in 1968, when I dared to get involved in what I thought was a friendly family game of SPOONS. It was definitely about the family but it was far from friendly. To my surprise, it turned out to be an every-man-for-himself and a survival-of-the-fittest spoon warfare. The absolute best part after fighting in the battle, was partaking of her delectable beef stroganoff. That evening I walked away with the winning recipe! Today’s recipe is in memory of my friend, Elsie. Now, how’s that for a little LOCAL FLAVOR??!!

Elsie’s Best Beef Stroganoff

1 ½ pounds tenderized round steak, cut into thin strips

1 can of golden mushroom soup

1 onion, thinly sliced

1 can sliced mushrooms

8 ounces sour cream

Brown the round steak strips, reduce heat. Add the soup, onion, and mushrooms. Simmer until meat is tender. Before removing from heat, add sour cream. Serve over noodles or rice.