Beef Stroganoff in Oven- Joan's Method Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 pounds of beef stew meat (trimmed of most fat)
1 can of condensed "cream of something" (Campbell's -- I prefer cream of chicken), no extra water added.
1 can of condensed French onion soup, no extra water added.
If the liquid doesn't fully cover the meat, add either a little water or beef/chicken stock until the meat is covered.
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Directions: |
Directions:Place ingredients into an iron covered casserole dish and stir. Cover and bake in the oven at 325 degrees for 5-6 hours (stir a time or two every couple of hours). If you think it might be longer before your guests arrive (such as bad weather causing delays), just make the chunks of beef a little larger. You can "fudge" this recipe an extra hour or two that way. You won't be able to resist the aroma after about 4 hours, but resist the temptation -- it's well worth waiting for at least 5 hours. Serve with egg noodles or rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 minutes of prep; 5-6 hours of cooking |
Personal
Notes: |
Personal
Notes: This was my favorite meal when I was growing up! When Mom made oven stroganoff, I knew it was going to be delicious. Feel free to add any cooked veggies when it's time to serve -- it makes a great stew. Enjoy!
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