2 lbs. beef stew meat (cut into bite sized pieces, if you wish)
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope dry onion soup mix
1/3 - 1/2 soup can of water
8 oz. sour cream
1 small can sliced mushrooms
Combine both soups, dry soup mix, and water in casserole dish. Add stew meat, cover and cook at 325ºF for 3 to 4 hours. 10 minutes before serving, stir in sour cream and mushrooms. Serve over cooked egg noodles or rice.
My family really likes the ‘gravy’, so I often double all ingredients except the stew meat.
This can also be cooked in a crock pot, although I think it gets too watery that way.