"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Beef Stroganoff - Lorraine's Method Recipe

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This recipe for Beef Stroganoff - Lorraine's Method, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Peterson
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 large round steaks, cut into small chunks
1 can of Campbell's chicken soup
1 can of Campbell's onion soup
Rice or noodles

Directions:
Directions:
Cut steak into small pieces. No fat or gristle on the meat. Use casserole with a tight cover. Bake for 6 hours at 325 to 350. After 4 hours of baking, check to see if moisture has been lost. If so, add small dollop of water. You want it super thick and not dry or runny. Serve over rice or noodles.
Add vegetables to left-overs (carrots, celery, onion, green peppers) and serve as a stew. Cook white or brown rice--put in casserole. To serve, cut up green pepper, onion, celery, carrots into small pieces. Distribute through the rice. Bake at 350 up to 1 hour. Enough to soften the vegetables. Serve rice casserole first, then the Stroganoff. Top with a dollop of sour cream if desired.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
This has been served for many special dinners and it is always a big hit. When I ask the kids what special dish they wanted prepared for their Birthday or a Holiday, this was a common favorite.

 

 

 

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