Monday, March 22, 2010

Beef Stroganoff

6 tablespoons all-purpose flour
2/3 cup water
4 tablespoons butter or margarine
2 pounds beef stew
garlic powder
10.75 oz can condensed cream of mushroom soup
10.75 oz can condensed French onion soup
1 cup sour cream

1. Mix flour and water and set aside. Season stew with salt, pepper, and garlic powder on both sides Heat butter in a large skillet and cook stew until brown on both sides.

2. Add cream of mushroom soup, French onion soup, 1 soup can water, and flour mixture.  Simmer and stir constantly until thickened. If it is too thick, add a small amount of water. Once thickened,  simmer for 45 minutes.

3. Add sour cream and heat until bubbling. Serve over cooked noodles.

(adapted from Paula Deen)

1 comment:

  1. Jazzy Fresh! I made this over the weekend and put it over whole wheat rotini, it was GOOOOOD! Love you and miss you!