Beef Stroganoff

Our neighbor just returned home from a deer hunting trip up in Idaho. He did more than hunt deer, he hunted down some of the best potatoes Idaho has to offer. A bag of these wonderful potatoes was graciously placed on our door step last night.

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This brings us to dinner tonight: Beef Stroganoff over Idaho Baked Potatoes.  This is the Beef Stroganoff recipe I use:

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INGREDIENTS
2 pounds beef stew meat, cut into 1-inch pieces

1 large (1 cup) onion, chopped

2 tablespoons French Dip Concentrated Au Jus Sauce

...............- or you can substitute 2 teaspoons beef bouillon granules

1 teaspoon finely chopped fresh garlic

1/4 teaspoon pepper

1 (10 3/4-ounce) can condensed cream of mushroom soup

1 (10 3/4-ounce) can condensed cream of chicken soup

2 (8-ounce) packages fresh sliced mushrooms

1 (16-ounce) carton sour cream

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* We serve it either over baked potatoes or over wide noodles.

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DIRECTIONS

Brown stew meat in a large skillet with 2 tbsp oil. Add the remaining ingredients, except sour cream. Bring to a boil over medium heat. Cover and let simmer until ready to serve. Stir in sour cream just before serving.

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CROCK POT DIRECTIONS

Combine all ingredients, except sour cream, in slow cooker. Cover and cook on low heat 6-7 hours - or high heat 4-5 hours - or until beef is tender. Stir in sour cream just before serving.