Beef Stroganoff

0

Beef stroganoff with pappardelle pasta pearl onions and mushrooms

Beef Stroganoff
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A fall favorite, this recipe first appeared in the October 1973 Rural Arkansas magazine. Submitted by Mrs. Floyd Lunn and her daughter Angela.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Beef Stroganoff
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A fall favorite, this recipe first appeared in the October 1973 Rural Arkansas magazine. Submitted by Mrs. Floyd Lunn and her daughter Angela.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Simmer meat, onion, celery, salt and pepper in about 2 quarts of water until meat is tender, letting water boil down to about 2 cups. Use 2 cups of the beef broth, stirring in flour paste to thicken. Gently stir in mushroom soup. Put meat and vegetables in a foil- lined 9 x 12 x 2 baking dish. Pour mushroom soup mixture over meat. Dot with cream cheese. Bake at 375 F for 10-15 minutes or until it begins to bubble.
Recipe Notes

This is good over potatoes or pasta.

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