Beef Stroganoff

My twist on a French Classic using on hand items.

  1. 3 lbs cubed steak thin sliced
  2. 1 1/2 lbs button mushrooms thick sliced
  3. 2 tbsp butter
  4. 2 tbsp canola oil
  5. 2 cans cream mushroom soup
  6. 1 can French onion soup
  7. 1 cup milk
  8. 2 pkgs stroganoff mix
  9. 2 cups sour cream
  10. 1/2 tsp grated nutmeg
  11. 2 tbsp dried chopped parsley
  12. Black pepper
  13. 12 oz pkg wide egg noodles
  1. Change Slice cubed steak into thin strips and set aside
  2. Change Clean and thick slice button mushrooms Set aside
  3. Change Heat large skillet over medium high heat and add oil and butter Then working in 3 batches brown meat on all sides remove to bowl and keep warm
  4. Change Add mushrooms to pan and sautée until liquid is dispersed from mushrooms and they start to brown
  5. Change Add meat back to skillet and stir to combine Sprinkle stroganoff mixes over top meat and stir to combine
  6. Change Add the 2 cans of cream of mushroom and the French onion soup Stir to mix Add in the milk nutmeg and black pepper You do not need salt because of the soups Stir all together to combine
  7. Change Add in 2 cups sour cream and parsley and stir to combine And let simmer for 15 to 29 minutes
  8. Change While simmering Cook and drain wide egg noodles
  9. Change Serve over noodles and top with chopped parsley Enjoy!

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