Title: Garlic and Sour Cream on Steak
Categories: Entree Marinade Meat Garlic
Yield: 4 To 6 svgs.

2	lb	To 3 lb. steak or hamburger
MARINADE
1	c	Sour cream
1	tb	Lemon juice
2	cl	Garlic, crushed
1/4	ts	Pepper
1/4	ts	Celery salt
1/2	ts	Salt
1/2	ts	Paprika
1	ts	Worcestershire sauce

SOURCE; Marinades Make Ordinary Goods Extraordinary by Dona Z. Meliach, copyright 1995, ISBN #1-55867-119-6. MM format by Ursula R. Taylor. Combine ingredients and marinate steak, covered, overnight in the refrigerator. Drain mean and cook, using the method of your choice. Note: The same marinade is also delicious when used with chicken. Meat does not have to e immersed completely. Steak should be turned once during the minimum marinating of 2 hours ar room temp. or 4 hours in the refrigerator. You can use the same marinade for roasts. Double the amount of liquid for 3 to 5 lb. roast and should reach 2/3 the height of the roast. Pierce meat deeply with a skewer 3 or 4 times. After marinating, drain off liquid and use if for basting and to make sauce or gravy. BE SURE TO BOIL RESERVED MARINADE FOR AT LEAST 3 MINUTES BEFORE USING. Broil or grill steaks and hamburgers, or bake hamburgers, allowing 30 minutes at 350~.

From: Ursulataylor To: All

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