Beef Stroganoff ~ Oven

January, 2022

.....

          This recipe came to me through my wife Karen .... And I must be honest .... I only made a few tweaks and changes to her recipe because it was already one heck of a " Delicious Meal " !
          Back in the 1950's and 60's it was a very common recipe for many families ..... including mine ..... and was served in many restaurants as well ..... But over the years it somehow become a " Forgotten Recipe " !   So here it is and if you've never had it before :
" You are truly missing out on a great meal ! "

Ingredients:

  1  ~  lb. or more of cubed beef cut into smaller pieces  ~  ( See Tip #1 )
  1  ~  can of condensed french onion soup  ~  ( undiluted )
  1  ~  can of condensed cream of mushroom soup  ~  ( undiluted )
  1  ~  envelope of dried " Beefy Onion Soup Mix "  -  ( such as Lipton )
  1  ~  4 1/2 oz. or 8 oz. can of mushrooms  -  ( drained & cut up - " optional " )
          ( You can also use fresh " Cremini Mushrooms " sliced up into bite size pieces ~ " which is my favorite way " )
  1/2  ~  teaspoon of dried Thyme leaves  ~  ( " Optional " ~ but better flavor if included )
            " OR "  ~   1/4 teaspoon of ground Thyme )
  1  ~  teaspoon of Worcestershire sauce
  1  ~  teaspoon of minced garlic
  1/2  ~  cup of red cooking wine
  Salt & Pepper  ~  ( to taste  ~  but go easy on the salt ! )

" Ingredients for second half of recipe include : "

  1  ~  cup ( 8 ozs. ) of Sour Cream  ~  ( Most of the time I add a little more )  ~  ( See Tip #2 )
  Egg Noodles  ~  ( size is your choice )  ~  ( See Tip #3 )

Directions:

  Pre-heat oven to 325^o degrees.
  Add the first " 10 " ingredients in a 8" x 8" baking dish  ~  ( or 2 or 3 quart baking dish  ~  Lid preferable or use alum. foil )
  ( Because of the smaller pieces of beef there is no need to cook them ahead of time )
  Stir until it completely combines.
  Bake at 325^o " uncovered " for 1 hour.
  Remove from oven, stir, and then " cover " and bake for 1 more hour.
  Remove from oven and stir in " sour cream ", re-cover, and bake for 15 more minutes.
  Cook Egg Noodles or dish of choice  ~  ( See Tip #3 )
  Then .....

    Some stores, including Wal-Marts, already sell them in smaller pieces called " Small Beef Fine Cubes for Caldillo " or simply " Small Beef Fine Cubes " and purchasing them makes this meal a lot easier to make

    Typically I add about 12 ozs. of sour cream from a 16 oz. container for the extra taste !   I then use the left over 4 ozs. on a " baked potatoes " or even on a bowl of " Chili " !  ( ps. sour cream is very good when topping a bowl of Chili - just in case you haven't tried that )

    You can also, of course, use any type of pasta instead of " Egg Noodles " such as " Elbows, Rotini, Cavatappi, etc. "    Some folks also prefer to use either " Rice " or " Mashed Potatoes " !

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( russpickde@comcast.net )

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