Condensed Soup Beef Stroganoff
-I always have 3 different condensed soups in my cupboards, Tomato, Cream of Chicken and Cream of Mushroom. I use these soups often to assist me with preparing food, as well as, just making soup. This recipe requires Cream of Mushroom condensed soup for a really good easy to prepare Beef Stroganoff.
You will need two pots- a 4-6 quart covered pot or pan for the stroganoff and a large 6-8 quart pot for noodles. I prefer to use my 6 qt dutch oven for my stroganoff, because I like to make enough for left overs and I can get sloppy when stirring.
This recipe makes 8 servings.
2-3 pounds lean beef for this double recipe (round or sirloin)
1/2 -3/4 cup- water
1- medium spanish/yellow onion
2- beef bullion cubes
1/4 tsp heaping black pepper
1 tbs- Worcestershire sauce
2- 10.5 oz cans condensed cream of mushroom soup (prefer Campbell’s)
1-empty soup can (10.5 oz) of milk
1 tbs corn starch
2/3 cup- sour cream
Totally Optional
2 tsp (aprox)- kitchen bouquet (liquid browning and seasoning sauce) Love this stuff for gravy.
canned mushrooms any kind sliced*
Any kind of egg noodles, I prefer extra wide myself. 8-10 package suggested servings (1.5 cups ea. cooked)
First cut up your beef cutting across the grain and removing anything that will make your beef tough or chewy, as well as all fat. I like to use a tip roast or round steak. It’s easy to remove the fat and gristle from these cuts and cut them in in strips or pieces about 1/4 inch thick and no bigger than 3/4 inch by 3 inch in size. You may be able to use cube steak, but it will not be very pretty. I’m sure it will fall apart quite a bit more and leave more browning bits behind as it cooks. I’ll try it some time soon and let you know.
Place your cut up beef in your pan on medium heat, add water, a pinch of salt if desired for tenderizing and cover. Cut your onion in wide strips. I like to cut the ends off, peal it and then cut it from top to bottom a few layers deep, in 3 equal sections, removing it from the core so I can cut it separately. Then cut outer layers again in the opposite direction, in 3/8 inch strips, separate and add to the beef. Cut core into strips and add to your beef.
Add bullion cubes, pepper and Worcestershire sauce, mix well, reduce heat and cover. This should simmer for about a half an hour or so. Keep the heat beneath it just high enough to keep it boiling very lightly when covered. Stir it occasionally and do not let the liquid dry out. Hopefully your lid fits well and this will not be a problem. Make sure the bottom of the pan is covered completely with liquid at all times, add more water if needed. You should have enough to nearly fill an empty 10.5 oz soup can if you drained it off when it is time to add your other ingredients.
After meat is tender and seasoning has cooked in well, add remaining ingredients. If your adding canned mushrooms, you can add them to your beef about 10 minutes before your going to add the soup and other ingredients. You can pour in half the milk and mix the corn starch with remaining half to dissolve before adding to the beef, so it will mix without clumping. Allow it to simmer, uncovered, stirring occasionally, for as long as it takes to boil the water for your noodles and cook them. Drain your noodles, place on a plate, in a bowl, or shallow dish and top it off with your beef stroganoff.
Serve with bread and butter, a nice garden greens salad and some fruit for a completely satisfying meal. I like to store left overs separately for this dish in the refrigerator for 2-4 days. Have not tried freezing it yet, never lasts long enough in our house.