: [CnD] Easy Stroganoff
I love stroganoff enough to make it from scratch, with sliced good quality
beef. Sautee the beef in the butter or oil before you add the onions and
mushrooms. I also season with nutmeg and one to two tablespoons sherry. If I
don't have gravy, I use beef broth to help
-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 01, 2017 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <mar04d...@gmail.com>
Subject: Re: [CnD] Easy Stroganoff
Penny, tha
Penny, thank you for posting this.
Marilyn
-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 1, 2017 11:54 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Easy Stroganoff
The easiest
The easiest stroganoff is to use leftover pot roast! Sautee a sliced
onion and at least 8 ounces of quartered or sliced fresh mushrooms in
butter, add at least 2, or even more cups of diced leftover pot roast
and heat through. Cover with leftover beef gravy and heat until quite
hot. Remove from
Easy Stroganoff
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can beef broth
1 pound beef stewing meat or round steak, cut in 1 inch pieces
1 cup sour cream
2 cups cooked noodles
Combine soup and broth in 3 quart slow cooker. Add meat. Cover; cook on high
for 3 to 4 hours.
