Beef Stroganoff
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Total Time: 1 hour 15 mins
Servings: 6-8
INGREDIENTS
1 lb stew beef cubes
8oz ribbon noodles
4 cups beef broth
1 cup mushrooms, thinly sliced
1 - 10.5oz can french onion condensed soup
1 - 10.5oz can cream of mushroom condensed soup
1/4 cup sour cream
1/4 cup parmesan cheese, shredded
1-2 Tbsp Stogies
1 Tbsp garlic, minced
1 Tbsp butter, salted
1 Tbsp dijon mustard
1 Tbsp Worcestershire sauce
PREPARATION
1) In a small mixing bowl, combine 1-2 Tbsp Stogies with the stew beef until fully coated.
2) Heat a large dutch oven/deep skillet to medium high. Melt butter. Add beef. Brown pieces on all sides, about 10 minutes.
3) Add french onion soup, mushrooms, garlic, worcestershire sauce and broth. Stir. Heat to a boil, then reduce to simmer. Cover and cook for 40-45 minutes until beef easily shreds with a fork.
4) Stir in noodles. Heat to med-hi. Cover and cook for 8 minutes.
5) Stir in cream of mushroom and dijon. Cook uncovered for 5 minutes.
6) Turn off heat. Stir in sour cream and parmesan cheese. Serve immediately.
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