Beef Stroganoff

Beef Stroganoff

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.

My recipe looks a litlle diff. I do like yours though I will try it, thanks.

Prepare one small box minute rice, set aside.

In a skillet, brown:

1 1/2 lb ground beef (salt and pepper to taste)

1 chopped onion

1 chopped green pepper

1 drained small can mushrooms

Brown 10-15 minutes, drain fat. Add:

1 can mushroom soup

1/2 to 3/4 can of milk

All of cooked rice

Simmer about 15 minutes, then add 1 small carton of sour cream and simmer a few minutes more (sour cream will become thin if heated too long.)