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Monday, May 13, 2013

easy beef stroganoff

Beef Stroganoff was one of the first things I learned how to cook... except it wasn't really beef stroganoff.

I liked the recipe back then, but not very fond of it now.

The recipe was ground beef, worcestershire sauce, mushrooms, cream of mushroom soup, and sour cream, served over egg rolls.

I used to really like cream of mushroom soup, but I don't really anymore.

This recipe, which I made the other day, is better, and  closer to the real thing:

Brown some stew meat, along with some chopped onions, minced garlic, and fresh mushrooms, in a cast iron pot. 

Then add two cans of GOLDEN mushroom soup, which is different from cream of mushroom soup.

Add worcestershire sauce, 1/2 cup of beef broth, garlic salt, black pepper.

Into the oven at 300 for a couple of hours, until fully cooked.

A few minutes before serving, cut up an 8 oz block of cream cheese into cubes, and add to the pot.  

Heat until the cream cheese is melted.  Stir until combined.

Serve with sour cream over egg noodles.

This recipe can also be done in a dutch oven over coals, or transferred to a crock pot after browning the meat, onions, garlic and mushrooms.

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