I usually cook a curry for my Saturday cooking gig, however we are out of rice at the moment, so I decided to do a Beef Stroganoff instead. I do like a one pot wonder.
I used the recipe on the back of the Campbell’s Cream of Mushroom soup can. And let me tell you – it was quite delicious and very very easy!
The true recipe, using 500g beef, is at the bottom of this post. But this is what I did:
Beef – lots of beef. I was feeding about 15 people, and I probably had a bit over 2kg of beef, it was Chuck (because I was going to slow cook a curry) and it turned out to be a bit on the tough side, so you may want to use something a little more tender. Cut beef into strips.
Onions, I used about 7 onions for this recipe. Slice onions, no need to be too fussy with the thickness etc.
Fry onion up with some butter. I also threw in a bit of garlic, because I just love garlic. Can’t get enough of it. Put onion aside and fry up the beef strips. Once I did this I just popped it all in the slow cooker bowl.
Add Cream of Mushroom Soup, I put in 3 cans of this and 4 tablespoons of tomato paste. I also put in a good few shakes of Paprika, 2 cartons of UHT cream along with some Salt & Pepper!
I also added 4 tins of Champignon Mushrooms, sliced:
Pop it all in the slow cooker and cook for as long as you like, I cooked it on high for about 2 hours then on low for 3 hours, being chuck steak it probably needed another couple of hours but it was still edible.
Boil 2 packets (x 500g each) of large spiral pasta for 10 minutes. Serve Beef Stroganoff on a bed of spiral pasta.
Note: I probably needed a bit more of the stroganoff mix to serve 15 people, next time I will use more beef, mushroom, onion etc to make it go further.
This was a pretty yummy recipe and so very easy using the cream of mushroom soup mix.
for more recipes visit: Campbells Kitchen
I by no means claim to be an expert in the field of Beef Stroganoff….so tell me – what is your secret ingredient for a tasty Strog?