Beef Stroganoff
I love this creamy dish! It's just down home goodness in a bite!
Ingredients:
1 package of lean stew meat
1/2 onion diced
1 stalk of celery diced
2 strips of bacon diced
2 cloves of garlic
4 mushrooms sliced (any kind you like)
2 beef bullion cubes
6 cups of water
1 tsp salt
1 tsp pepper
1 can cream of mushroom soup
1/4 cup sour cream
1 package of brown gravy mix
2 tbs chopped fresh parsley
Egg noodles or rice
In a large pot, saute the onions, mushrooms, bacon, and celery until soft. Stir in the stew meat and saute for a few minutes until the meat has some browning. Pour the water over the meat and stir to release the brown bits on the bottom. Add the garlic, bullion, salt and pepper. Bring to a boil and reduce to a simmer.Cover with a lid to cook for at least 2 hours until the meat is tender. Once the meat is fork tender stir in the mushroom soup and gravy mix. Mix well let the sauce thicken. Add water a tbs at a time if it is too thick for your taste. Remove from the heat and stir in the sour cream. Top with the chopped parsley and serve over rice or the cooked egg noodles.
Ingredients:
1 package of lean stew meat
1/2 onion diced
1 stalk of celery diced
2 strips of bacon diced
2 cloves of garlic
4 mushrooms sliced (any kind you like)
2 beef bullion cubes
6 cups of water
1 tsp salt
1 tsp pepper
1 can cream of mushroom soup
1/4 cup sour cream
1 package of brown gravy mix
2 tbs chopped fresh parsley
Egg noodles or rice
In a large pot, saute the onions, mushrooms, bacon, and celery until soft. Stir in the stew meat and saute for a few minutes until the meat has some browning. Pour the water over the meat and stir to release the brown bits on the bottom. Add the garlic, bullion, salt and pepper. Bring to a boil and reduce to a simmer.Cover with a lid to cook for at least 2 hours until the meat is tender. Once the meat is fork tender stir in the mushroom soup and gravy mix. Mix well let the sauce thicken. Add water a tbs at a time if it is too thick for your taste. Remove from the heat and stir in the sour cream. Top with the chopped parsley and serve over rice or the cooked egg noodles.