Beef Stroganoff

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This is for a double batch, perfect for serving and using a Foodsaver or some other device to save the leftovers for later! To make a single batch, simply cut the recipe in half. I use canned, pressure cooked meats in this recipe - you can simply use two pounds of beef (or beef/buffalo, for best flavor), shredded or cubed for a single batch, or 3 to 4 pounds for the double batch below:

1 quart pressure cooked beef
1 pint pressure cooked buffalo (or venison or equivalent)
3 tbs olive oil
1 tbs butter
1 large onion
4 clove garlic
2 1/2 tbs soy sauce
2 tbs Worcestershire sauce
1-2 lb fresh mushrooms
3 large cans Cream Mushroom Soup
2 cups sour cream OR Greek yogurt!

In large skillet, brown meat and diced garlic cloves in olive oil, just long enough to get it acquainted with the oil. Remove from heat.

In large cooking pan, saute 1 large onion and sliced mushrooms in 1 tbs olive oil and t tbs butter, until onions are clear.

Add 3 cans Cream of Mushroom soup, 2 1/2 tbs soy sauce and 2 tbs Worcestershire sauce, and stir to combine. Add sour cream. Stir in meat/garlic mixture.

Bake covered in casserole dish(es) at 275 degrees for 3 hours.

Serve over wide eggs noodles, and ENJOY~!!!

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Recipe credit: 
Jim W. Coleman

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