Sign-Up Sheets - Beef Stroganoff / Snowflake Biscuits

Love those sign-up sheets that go around Relief Society because that means I'll be able to try another recipe. This one was for a family with a new baby - cutest little tiny thing. Anyway, I decided to make Beef Stroganoff, mainly because it contained sour cream (can't use it for us). I did save enough for me to have my dinner tonight, though. Doug is out of town. I also had enough left over for Marian & Nolan. I followed the recipe as written, with the exception of adding salt to the sauce. I figured that with all that soup it wouldn't need it - I was right. It was salty enough because I salted the meat as it browned. Also, I used butter to saute the onions and brown the meat, rather than shortening.

BEEF STROGANOFF
2 lbs. round steak cut in thin strips or cubes
Flour & 1/4 cup fat
1 cup chopped onion
2 cloves minced garlic
1 can mushrooms
1 carton sour cream
2 10-oz. cans cream of chicken soup
2 tbsp. Worcestershire sauce
10 drops Tabasco sauce
1 tsp. salt
Pepper
Dip meat in flour and brown in hot fat. Add onion, garlic & mushrooms. Combine sour cream, soup, mushroom liquid & seasonings. Pour over meat. Simmer until tender, about 1 hour. Serve over rice or noodles.

Along with the stroganoff, I made Snowflake Biscuits - a recipe from club friend Lois. They were super easy and really good. The dough was sticky, as noted, so I used flour liberally as I rolled them out. Of course I didn't have buttermilk, so I turned to my old friend, the Better Homes & Garden cookbook. On the back cover they have emergency substitutions. To make buttermilk, you add one tablespoon lemon juice or vinegar to one cup of milk. Works like a charm.

SNOWFLAKE BISCUITS
(Can be kept 1 week in the fridge.)
1 pkg. dry yeast
1/2 cup water
5 cups flour
3 tbsp. sugar
1 tbsp. baking powder
1 tbsp. soda
1 tsp. salt
3/4 cup plus 2 tbsp. shortening
2 cups buttermilk
Dissolve yeast in warm water. Let stand 10 minutes. Sift flour, sugar, b.p., soda, & salt in large bowl. Cut in shortening, stir in buttermilk & dissolved yeast. Put in lg. covered plastic bowl & refrigerate to use as needed.
Carefully roll on well floured board. Cut 3/4 in. thick with biscuit cutter. Bake 400°F for 15 min.
The yeast makes these biscuits taste like rolls.
Always refrigerate before trying to roll out - as the dough is sticky.