Friday, February 24, 2012

Beef Stroganoff

This is a very simple, not everything from scratch, recipe. It can be finished in the slow cooker or left in an electric skillet for a few hours.

  • 1.5 to 2lb beef w/o much fat: london broil, flat steak, top round roast
  • 1 lb mushrooms
  • 1 large and 1 small can Cream of Mushroom Soup
  • 1/2 C Sour Cream
  • Nutmeg
  • Egg Noodles
  • Lawry's Seasoned Salt
  • Fresh Ground Black Pepper

  • Slice beef in 1/8" (pretty thin) by 1/2" by 2" or so, strips
  • Put beef in electric skillet at 350 degrees so that it can brown, season with seasoned salt and pepper.
  • Clean mushrooms and slice each one in 4 or 5 slices (not quarters, but lengthwise). Add to beef as soon as they are sliced
  • Once beef is browned, add Cream of Mushroom Soup and Sour Cream. I'm not sure if its 1/2 a cup or not. You just have to taste it and add enough till it doesn't taste like straight Cream of Mushroom soup and is sour enough. :) - But I think for that much soup, about 1/2 a cup should do.
  • Add nutmeg... Maybe 1/2 tsp or so? I use fresh and just grate "some" on it.

At this point you can cover it in the electric skillet and let it simmer for a few hours; or if you're making this first thing in the morning then put in a slow cooker and leave it on low all day. The meat will be very tender by dinner time!

Server with egg noodles and some kind of veggie or salad!

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