How to make it

  • Brown the beef in a skillet - no need to cook through (you want it to get really tender with prolonged cooking). Add the mushrooms when the beef is nearly finished browning along with the packet of Beefy Onion soup mix and pepper. At this point, you can transfer beef to a crock pot, or just keep in a pot on the stove and cook over low simmering heat.
  • Add the cream of mushroom soup and beef bouillon to the pot. You can also add the splash of white wine if you want a little more sophisticated depth of flavor - the alcohol content will cook off, and it's insignificant amount anyway. Cook over low heat for a couple of hours, until meat is tender.
  • Stir in the sour cream, dried parsley and garlic salt (for a little added color and flavor) at the end. There shouldn't be a need to add any water as the mushrooms will let out water as they cook down, but if the sauce is too thick, you can certainly do this. If the sauce is a bit runny, you can add a slurry of cornstarch and water to thicken it up. Serve over wide egg noodles (or whatever you choose).

Reviews & Comments 3

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    " It was excellent "
    theiris ate it and said...
    Great recipe and much easier than most, Love it!
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  • jackmuldoon 10 years ago
    I had some fiends over for the holidays and served this dish. What a hit! I had to print out a few copies of your recipe. I'm going to try with some different variations of mushrooms next time which will make it even better,and the crock pot really helps to break down and tenderize the meat. Thanks again so much. Hope you have had a great holiday season!
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  • jackmuldoon 10 years ago
    This works for me,I finally got it! Tastes great! Thanks for the post.
    Was this review helpful? Yes Flag

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