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.

This brings us to dinner tonight: Beef Stroganoff over Idaho Baked Potatoes.  This is the Beef Stroganoff recipe I use:
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
* We serve it either over baked potatoes or over wide noodles.
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.
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.


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