Post Update: March 2019 – I no longer brown the meat… I guess you could say I have gotten lazy but seriously it is just so easy and still tastes just as good. All I do now is simply throw all the ingredients into a slow cooker and turn the bastard on – cook for around 6 hours maybe? I mean truly – does it get any easier????
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:
Step 1.
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.
Step 2.
Onions, I used about 7 onions for this recipe. Slice onions, no need to be too fussy with the thickness etc.
Step 3.
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.
Step 4.
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:
Step 5.
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.
Step 6.
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
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Cooking with Chards: Cheats Beef Stroganoff
Ingredients
1 tbsp Oil
500g beef strips
1 medium onion, sliced
1 tsp paprika
1 x 420g can cream of mushroom condensed soup
1 tbsp tomato paste
200g button mushrooms, sliced
1/3 cup light sour cream
Instructions
- Heat oil in large saucepan over high heat.
- Add beef strips and cook over a high heat until brown, about 3 minutes.
- Remove and set aside.
- Add onion and cook 2-3 minutes or until soft.
- Add paprika and cook 1 minute. Return beef to pan. Add soup and tomato paste, mix well. Stir in mushrooms. Bring to boil, reduce heat to medium-low and simmer uncover, stirring occasionally, for 30 minutes or until meat is tender.
- Just before serving, stir in sour cream.
- Serve with cooked pasta, rice or mashed potato if desired.
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?
Well, this was one of the first ‘Station’ meals I learnt to cook as a Govie. Didn’t have a slow cooker though, was pretty chewy from memory. I served it with rice. Have not made it for ages. I used the tinned sliced mushrooms, would prefer fresh of course…! The husband has a very strong aversion to those champignon thingys. X
It was actually quite delicious, I don’t mind a bit of stroganoff. Yes, would always be good to use fresh mushy’s and a bit of sour cream but you just have to make do sometimes!
A good slug of brandy is my secret ingredient. Aren’t slow cookers the best invention? Not only can you just throw it all in and then it’s done by witching hour, it makes even chuck edible.
Hi Judy, I will have to remember a splash of Brandy next time I make it…thanks for that!!!