Monday, September 27, 2010

Beef Stroganoff

½ c. butter
½ lb. mushrooms (washed & sliced)
1-2 lbs. lean sirloin
1 clove garlic, peeled and crushed
½ c. tomato juice
2 tsp. salt
1/8 tsp. pepper
1 can cream of mushroom soup*
1 c. sour cream**

Trim fat from beef and cut meat into thin strips approximately 3 x 1½ inches. Melt ½ of the butter, add mushrooms and sauté until golden.
Remove mushrooms and add rest of butter. Stir in meat and cook for 5 minutes. Add tomato juice and garlic. Return mushrooms to pan. Cover and simmer for 30 to 40 minutes. Stir seasonings, soup, and sour cream into mixture just before serving and heat thoroughly (do not boil!) Serve with rice or noodles.

CROCK POT: Follow above directions except after sautéing mushrooms and browning meat, put all ingredients except the sour cream in the crock pot and cook on low for 5 hours or until meat is very tender. Add sour cream just before serving.

*Make your own condensed soup using this recipe: Condensed Cream of "Whatever" Soup

**Note: When I double this recipe in order to freeze half, I take out the half I want to freeze BEFORE I add the sour cream. Sour cream changes after it's been frozen and the texture isn't quite so nice. So I just add in the sour cream after the "freezer meal" has been thawed and reheated. Fresh noodles too. I don't know how to successfully freeze prepared noodles!

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