Growing up, one of my favorite dinners was my mom's stroganoff recipe. In fact, it was always my birthday dinner request. It's the perfect balance of creamy and savory. Melt in your mouth beef and tender mushrooms make for a dinner that will satisfy even the pickiest eaters. Plus, it's unbelievably easy to make. You throw everything in a crockpot or a dutch oven, cook until tender, add some sour cream, sauté mushrooms, and serve over noodles.
Because of the ease of this stroganoff recipe, it's perfect for busy parents. If you don't have a crockpot, I suggest making this recipe on Sunday in your oven and then you can eat the leftovers for Monday dinner. That way dinner is all done for the beginning of the week.
If you're not a mushroom fan, then leave them out. However, if you're like my mom and me and love mushrooms, then I suggest doubling the amount of mushrooms. Since this entree is on the rich side, I suggest serving with an Italian salad or a mixed greens salad with a balsamic vinaigrette.
This was always my birthday dinner request growing up. It's meaty, savory, creamy, and truly hits the spot. Luckily for my mom, it was a very easy birthday dinner to whip up!
- 2 lbs stew meat or chuck roast cut into 2 inch cubes
- 2 cans cream of mushroom soup
- 2 packets Lipton Secret Recipes Onion Mushroom soup mix
- 1 cup of water or more if needed
- 1/2 cup sour cream
- 1 tbsp oil
- 1 cup sliced mushrooms
- Salt and pepper if needed
- 1 bag egg noodles
Preheat oven to 325 degrees.
In a pot, combine stew meat, both mushroom soups, both packets of onion mushroom soup mix, and water. Cook in oven until meat is fall apart tender. Time depends on the pot you are using and the size of the meat cubes. A ceramic pot cooks in 3-4 hours, whereas a metal pot takes about 5-6 hours. If you cook in a crock pot, put on low and cook for 8-9 hours.
Cook until beef is fall apart tender.
- Hint: if mixture looks too thick, add another cup of water and continue cooking.
About 10 minutes before eating, sauté mushrooms in the oil for about 3-4 minutes or until tender. Combine the mushrooms and sour cream to the stroganoff. Add salt and pepper to taste. Make sure it's heated through.
- Serve on top of egg noodles or rice.
Serve with rice or buttered egg noodles.
hi, I'm leslie
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