Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Slice beef into very thin strips.
anged this recipe just a bit. I used to buy beef stew
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
auce, water, beef bouillon cube, garlic cloves, onion soup mix, mushrooms, salt
fork.
Meanwhile, dust beef with flour, shaking off any
Cook stew beef.
Leave small amount of water.
Cool.
Shred beef with fork until stringy.
Add mushroom soup.
Add enough water to water already in pot to equal 1 can.
Add sour cream.
Let simmer for 30 minutes.
Salt and pepper to taste.
Cook noodles. Pour Beef Stroganoff over noodles and serve.
Cook noodles according to directions on package; drain.
In a large skillet, bring cauliflower, broccoli, carrots, mushrooms, potato, onion, garlic, bouillon cube and 1/2 cup of water to a boil.
Reduce heat and simmer vegetables until tender.
Add cream of chicken soup.
Separately, mix together the beef stroganoff mix and water, then add to the vegetables.
Add salt and pepper to taste.
Simmer 5 to 10 minutes.
Remove from heat and add sour cream.
Stir well.
Serve over noodles.
Cook steak strips and onion with oil until done and drain. Add seasoning sauce, soup, salt and pepper.
Stir until thick. Add sour cream.
Serve over cooked noodles or rice.
nion soup may be used to get both onion and beef bouillon
Cook beef until tender.
Pull apart in bite size pieces, reserving juice.
Saute onion, garlic and flour in margarine. Add the roast beef, chicken soup, mushroom soup and juice from the roast beef. Bring everything to boiling point, then simmer 15 minutes. Stir in sour cream and serve over noodles.
o 5 minutes.
Transfer beef mixture to a large pot
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir sour cream into beef mixture. Serve over noodles.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir sour cream into beef mixture.
Serve over noodles.
Brown beef and drain. Add spices. Brown onions in butter with flour. Add mixture to beef. Add soup/water (3/4 can). Simmer about 30 minutes. Remove from heat and add sour cream. Serve over rice or noodles.
Saute beef and onion until brown.
Cover; simmer for 15 minutes.
If using fresh mushrooms, slice and saute during last few minutes of simmer.
Remove onion and beef from drippings. Turn heat to medium; blend in sour cream, salt and pepper.
Add beef stock, mushrooms, beef, onion and noodles.
Heat until steaming.
lour, salt, and pepper. Add beef, seal bag, and shake to
Wash and tenderize round steak.
Cut into small cubes.
Combine flour and enough salt for seasoning and dredge the meat in the flour mixture.
Add to hot oil and brown with minced onion.
Add soup and water and a few drops of soy sauce.
Cook over low heat until thickened and right before serving, add sour cream.
Serve over rice.
Makes 4 servings.
Cut steak into bite size pieces; place in bowl.
Salt and pepper to taste.
Place in refrigerator for 2 hours.
Brown flour with butter; gradually add beef consomme soup.
Add mustard, sour cream and catsup.
Bring to a boil.
Set sauce to one side.
Brown little steaks in skillet on both sides.
Add 1 can Campbell's beef broth soup.
Add chopped onion and green pepper. Cook on low heat 1 hour.
When done, broth can be thickened with cornstarch.