1 tbsp vegetable oil
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced parsley for garnish
In a large skillet, stir-fry beef in oil until no longer pink. Stir in can soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles.
While this was cooking on the stove my husband commented on how good it smelled and started circling the kitchen table like a buzzard. It was really simple to make and was filling and delicious. My mother has been making stroganoff for years and even though I am not sure how she makes hers, this tasted exactly like the kind she made for us. I guess there are not too many different ways to make this so the recipe must be pretty much the same. Oh sure, Julia Childs probably made hers with Cognac or wine, Paula Deen probably uses two sticks of butter, Rachel Ray makes hers with lots of EVOO; I think I'll just stick with soup mixes and sour cream! Yummo!
No comments:
Post a Comment