Beef Stroganoff (Pepperidge Farms) Unverified!

Yield: 6 Servings
Most of my grandmother's recipes are handwritten or types, though this is one of the few cut-from-the-box cards.


  • 1 1/4 pounds beef chuck, cut into 1 x 1/4" x 1/4" julienne strips
  • 3 Tbsp vegetable oil
  • 3 Tbsp wine vinegar
  • 1 package Pepperidge Farm Patty Shells
  • 1 large onion, peeled and sliced thinly
  • 1/4 lb fresh mushrooms, sliced
  • 1/3 cup butter or margerine
  • 1/2 cup sherry wine
  • 1/3 cup tomato juice
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup sour cream


In a bowl mix beef with oil and vinegar; marinate 30 minutes and drain well. Discard marinade. Prepare Patty Shells according to package directions. In a large skillet saute onion and mushrooms in butter until soft. Add well-drained beef and cook over high heat, stirring constantly, until meat is browned. Add sherry, tomato juice, salt and pepper and cook, uncovered for 30 to 45 minutes or until beef is tender. Just before serving, stir in sour cream and spoon into Patty Shells.