Easy Beefy Stroganoff

Easy Beefy Stroganoff

This is dedicated to my son Rick whom I loved to cook for but hated the veggies.

1 ½ to 2 Lbs Beef (Top Sirloin, Round Steak, London broil) Sliced or Large Cubes
1 Lbs Mushrooms finely diced
1 Med/Large Onion finely diced
Oil
2 Cloves Garlic Crushed (Optional)
1 Large Can Cream of Mushroom Soup (Family size)
1 Small Can Campbell’s Golden Mushroom Soup
1 1/2 Cup Red Wine
1½ Cups Beef Broth
1 Large Sour Cream
Pepper


This was a staple in our house when we had 4 teenage boys around, but I diced the onions and mushrooms very small for those who said they hated them, but ALWAYS ate this and asked for more. For those extra picky and have food texture issues, use a food processor for the onions and mushrooms till they are finely chopped. This way you have all the flavor but none of the texture.

Add oil to a very large skillet or heavy pot. On medium high heat add meat, brown and season with Salt and Pepper (or Lawry’s) to taste. Once browned, add onion and Mushrooms and sauté till softened. Add both Condensed soups followed by Wine and Broth. If you prefer, you can use Beef Broth in lieu of wine. Simmer covered for 2 to 3 hours on low stirring occasionally. If sauce begins to thicken too much add more water ½ cup at a time till meat is “fall apart” tender. Once tender and gravy is thick, remove from heat and add sour cream.

The kids always preferred this over noodles but in my 101 recipe I like rice.

Rick, sorry to break it to you….you were eating onions and mushrooms galore, but they were hidden. What a Mom’s gotta do. Love ya!