Bower Hill Recipes - Meats

Creamy Beef Stroganoff

  • 1 lb. boneless beef bottom round steak, cut in strips
  • 1 (10.75 oz.) can of Condensed Cream of Mushroom Soup
  • 1 tsp. beef bouillon
  • 2 Tbsp. water
  • 2 Tbsp. Worchestershire or A-1 sauce
  • 1 Tbsp. melted butter or oil
  • 4 oz. sliced mushrooms
  • 1 large onion, coarsely chopped
  • 1 & 1/2 cloves garlic, minced
  • 1/4 tsp. ground black pepper
  • 1/4 cup red wine
  • 1/2 cup sour cream
  • Chopped fresh parsley (optional)
  • 1/2 of 12 oz. package of egg noodles

Heat oven to 350 degrees.

Brown the beef in the oil or butter in a large saute pan, 3 to 5 minutes, then drain fat & liquid.
Transfer to slow-cooker and add beef broth, tomato paste, garlic, onion, Worchester sauce, paprika, salt and pepper.Mix. Cover and cook on low for 8 - 10 hours.

Stir the soup, water, wine, Worchestershire or A-1 sauce, mushrooms, onions, garlic. beef bouillon and black pepper into the saute pan with the beef.
Cover and bake for 3 hours or until beef is fork tender.

While food is baking, prepare the noodles as per package directions. Drain well.

After removing pan from the oven, stir in the sour cream and serve over noodles.



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