Beef Stroganoff
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 15minutes
Cook Time
30minutes
Servings Prep Time
4 15minutes
Cook Time
30minutes
Ingredients
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.