I can't believe that Christmas is less than two weeks away! Every year I think I'm going to get ahead of the game and then every year it seems that December just gets away from me. This year is no different. We finally got the house decorated, but I still have all of my shopping to do. So this week, I will probably make a trek out to the Mall of America and (hopefully) knock off a lot of my shopping.
The one thing I don't stress out about is our Christmas Eve dinner. I have been hosting Christmas Eve for at least 17 years and we have had the same basic meal every year. I have played around with some of the side dishes and have added a second entree, but I better not take away the beef stroganof! That is a favorite dish for most of my family and they look forward to it every year.
The recipe I use is one that's been around FOREVER! I think my mom has been making this recipe for at least 40 years. Over the years, I've done very little to change the recipe. I once tried to make the sauce from scratch, without the canned soups, but it just wasn't the same. So I gave up and stuck with the original. It's a very simple recipe, but I have to say something magical happens to those few ingredients while it slow bakes in the oven. When it comes out and you stir in the sour cream, it becomes something very delicious!
On a final note, most recipes I've seen for beef stroganof have you serve it over egg noodles, but we have always had it over rice. Sometimes I use brown rice and sometimes I use basmati rice and it is delicious with either.
- 2 to 2 1/2 lbs Round Steak
- 2 - 8oz packages cremini mushrooms, sliced
- 2 cans French onion soup
- 2 cans cream of mushroom soup (I use the healthy request)
- 2 cups sour cream (I use lite)
- salt and pepper to taste
- hot cooked rice (I use brown)
Preheat oven to 325 degrees.
Thinly slice steak.
Heat a small amount of olive oil in a dutch oven over high heat. Cooking in batches, brown steak slices. Set browned meat aside.
Add mushrooms to pan and saute until browned.
Return steak to pan. Sprinkle with salt and pepper.
Add soups to pan and stir to combine well.
Cover and place in preheated oven. Bake for 2 hours. Remove from oven and stir in sour cream.
Serve immediately over rice.