Growing up, one of my favorite dinners was my mom’s stroganoff recipe. 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.
Prep Time: 5 minutes Cook Time: 6-8 hours Serves: 4
2 pounds stew meat
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 tablespoon butter
1 cup sliced mushrooms
Salt and pepper, if needed
Preheat oven to 350 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. A ceramic pot cooks in 3-4 hours, whereas a metal pot takes about 7-8 hours.
Continue cooking on low for 6-8 hours if you’re using a pot and oven or until the 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 butter 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.