Heather's Homemade Beef Stroganoff
By
Heather (Carlson) Nickola
@HeatherKay
12
This recipe began as my mother's with a few touches of my own, so it is an heirloom so to speak. It is heavy with lactose, so those with intolerance may not wish to partake in this meal. Thank you.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Pan Fry
Ingredients
- 22.6 oz can(s)
- campbells cream of mushroom soup
- 6.5 oz can(s)
- mushroom pieces
- 16oz.
- sour cream
- 1 medium
- thickly sliced onion (sweet onion preferable)
- 12 oz. bag(s)
- extra wide eggnoodles
- 2 tsp
- garlic powder
- 2 dash(es)
- pepper
- 2 tsp
- salt (or to taste)
- 22.6 oz can(s)
- water (filled in mushroom soup can)
- 1 pkg
- 1/2-1 lb. of shaved steak
- 1 Tbsp
- sweet cream butter
- large metal saucepan
- large cooking sppon
- medium saucepan
COOKING UTENSILS
How to Make Heather's Homemade Beef Stroganoff
- 1In Large saucepan, fry the onions, mushrooms, and meat with butter till meat is lightly brown. Season with garlic powder, salt, and pepper as the meat browns. (approx. 5 minutes).
- 2Add cream of mushroom soup, sour cream, and water from the can. Never allow the sauce to boil~!!!
Continue to cook on low for 15-20 minutes. (meat is already cooked when pan fried in saucepan, so it is just long enough to blend all the flavors of the ingredients.) - 3Bring second saucepan filled with water to boil, then cook egg noodles on the side till tender (approx. 10 minutes on medium boil). Serve stroganoff over egg noodles and add any vegetable you wish as a side.
