This recipe for Beef Stroganoff, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 to 3 lbs. stew meat cut into bite sized pieces 2 cans cream of mushroom soup 1 can French onion soup 1 to 2 cans mushrooms 3/4 cup sour cream
Mix meat in pan and add soups. Bake in a casserole dish with cover at 350º for 2 1/2 hours. 15 minutes prior to being done, add mushrooms and stir in sour cream before serving. Serve over egg noodles or rice.
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