Monday, June 29, 2015

Easy Beef Stroganoff

Here is another quick and easy meal using homemade Cream of Mushroom soup.  I usually use ground beef since that is what I typically have on hand, but you can use beef tips or steak cut in thin strips across the grain.  I prefer to serve it over cooked noodles, but it is also good over rice, biscuits, mashed potatoes or even just a slice of bread.

Easy Beef Stroganoff
Brown the beef, saute the raw mushrooms until they release their liquid (if using raw), and then combine all the ingredients except the sour cream and heat until bubbling. If you add peas, use fresh or frozen. Remove from heat, stir in the sour cream and heat (do not boil). If you use canned peas, add them along with the sour cream, but they still tend to be very soft. Serve over noodles, rice, biscuits, etc.  This is great leftover, but do not freeze because the sour cream separates. 
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