Saturday, January 16, 2010
I'm trying to remember how this came to be. I made it a while ago and never got around to posting it. I believe I had purchased a chuck roast cuz it was on sale. It was a rather large roast so when I went to make it, I halved it and only roasted a portion of the meat. (ya...now it's all coming back to me) Two days later I needed to do something with the rest....something non-roast like and something fast since it was a work night.
Not long before this, I had made Salisbury Steak from a recipe I found over at Sprytes Place. I thought it was wonderful. Sir Sportsalot asked me why I had served him meat loaf when I know he doesn't like meat loaf.....(good grief!). I decided that I could use the chuck in a stroganoff. But I was out of something (I think it was the cream of mushroom soup?)....but I had some french onion soup in the cupboard...soooo....stroganoff with a salisbury flavor it was.
I didn't weigh the beef but it looks like I have about 2 cups worth? It really doesn't matter if it's exact. I just know that I cut off the fat and sliced the rest thinly. Sooo....for the ingredients I used:
A pile of sliced chuch roast, fat removed and sliced thinly
Salt and pepper to taste
3 cloves of garlic, minced
2 tablespoons catsup (or ketchup...whats the difference anyway?)
1 can of french onion soup
1/2 can of water
1/2 med onion, sliced
1 few mushrooms sliced (about 4 oz worth)
1/2 can of milk
3 tablespoons flour
1 cup sour cream
Season the meat with salt and pepper. Not too much salt cuz the soup is loaded with sodium. In a good sized skillet, brown the meat. Add the soup and water then stir in the catsup and garlic
Add the onions and the mushrooms. Cover the pan and let simmer until the meat is cooked and tender...about 30 minutes or more depending on the thickness of the meat. Could be up to an hour.
Combine the milk and flour by shaking in a covered container and add to the skillet, while stirring
Heat to a boiling, stirring constantly. Boil and stir for one minute. Reduce the heat and add your sour cream
Heat through and serve over noodles. I always use those extra wide egg noodles for dishes like this.
It was very yummy with lots of flavor. Perfect for a cold night.