Beef Stroganoff

This is the last main dish type recipe in the written in the info section ( where it tells about the judges of the contest that the paper judged) of the 1968 Kansan`s Silver Spoon Cookbook.
This County Commissioner Cordel Meeks contribution of 1968,
who was Wyandotte County Commissioner 2nd district.

Beef Stroganoff

1 standing rib roast, cut 2 inches thick
1 cup celery, cut in small pieces
1/2 cup onion, finely cut
1/2 cup green pepper, finely cut
1 1/2 cups rice, uncooked
1 stick butter
1 can water chestnuts
3 Tablespoons cooking oil
2 cans bouillon with 2 cans water
1/2 teaspoon garlic, minced
1 Tablespoon onion soup mix, if desired
2 small cans mushrooms, sliced
1/2 cup water
1 teaspoon salt ( more if desired)
black pepper to taste

Cut standing rib roast into bite-size pieces. cook meat, celery, onion, garlic, salt, pepper and onion soup mix in pressure cooker until brown, 5 to 10 minutes. Add 1/2 cup water and pressure cook for 15 minutes. Disconnect and let pressure drop. this can be cooked in large frying pan on stove for 1 hour. In large frying pan, brown rice in butter until it is golden. Add green pepper, water chestnuts, bouillon anbd water and cook until done. If more water is needed, add small amounts at a time and stir. Add mushrooms to rice mixture and combine with meat mixture and cook 5 to 10 minutes longer.This mixture may be served hot with roll or it may be served with sour cream sauce in pastry shell.

Sour Cream Sauce

1 ( 12-oz) carton sour cream
1/2 can bouillon
1/2 can mushrooms soup , golden
2 Tablespoons Worcestershire sauce

Combine ingredients and heat to piping hot and serve over stroganoff.

Pastry Shell

2 cups all-purpose flour
1 teaspoon salt
1/2 cup oil
1 egg white
1/4 teaspoon baking powder
water

Mix with fork. roll out and place in muffin tins or individual pie plates. Bake and pour in stroganoff