heather's homemade beef stroganoff
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.
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prep time
10 Min
cook time
30 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 22.6 oz cans campbells cream of mushroom soup
- 6.5 oz cans mushroom pieces
- 16oz. - sour cream
- 1 medium thickly sliced onion (sweet onion preferable)
- 12 oz. bags extra wide eggnoodles
- 2 teaspoons garlic powder
- 2 dashes pepper
- 2 teaspoons salt (or to taste)
- 22.6 oz cans water (filled in mushroom soup can)
- 1 package 1/2-1 lb. of shaved steak
- 1 tablespoon sweet cream butter
- COOKING UTENSILS
- - large metal saucepan
- - large cooking sppon
- - medium saucepan
How To Make heather's homemade beef stroganoff
-
Step 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).
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Step 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.)
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Category:
Casseroles
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Beef
Method:
Pan Fry
Culture:
Eastern European
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