Poorman's Stroganoff-My Version

I came up with this recipe about 13 years ago during a time when beef chuck roasts were inexpensive. It's a pretty easy meal to throw together. I've made this for weeknight dinners and I've added a little flair to it for dinner parties, no one believes me when they find out its a 'Canned Soup' recipe. This recipe can be served alone or with some warm crusty bread and a veggie salad. When I serve a salad with this dish, I always go with a vinaigrette to add some brightness

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lightly dust the cubes of beef with flour and set aside. In a large pan, melt 1 TBSP canola oil and 1 TBSP butter over medium heat. Add pieces of the chuck roast and brown on all sides. It's important to get a nice crust on all sides of the beef cubes, so you may need to repeat this process once or twice depending on the size of your skillet. when the beef is browned, set aside. The beef should not be cooked through

Step 2

Add the chopped onions and sauté until they just start to pick up some color, add the sliced mushrooms and garlic. Continue to sauté until the mushrooms have released their water and it evaporates. You may need to add a little more oil and butter to avoid burning

Step 3

Stir in the cream of mushroom soup and 1/2 C liquid. This process will look messy and lumpy at first, it will smooth out during the cooking time. *Do not add any additional liquid at this time, the pieces of beef will add to the sauce while it simmers. Wait to adjust the sauce until shortly before the beef is fully cooked.

Step 4

When the soup, liquid and mushrooms are mostly combined, add the pieces of chuck roast back to the pan and stir so everything is evenly distributed. Adjust the temperature so the meat is simmering in the pan, do not boil. Cover the pan and simmer for about 30 to 45 minutes or until the beef is tender enough to shred with a fork. Stir occasionally. There may still be tiny lumps, they will go away during the simmer time and the sauce will be smooth. When the beef is tender, add additional liquid to your taste and simmer for an additional 10 - 15 minutes. I use a cornstarch slurry to thicken, if the sauce is too thin.

Step 5

When the beef is tender, serve over steamed rice or eggnoodles. Top with chopped fresh parsely, for a bit of freshness. Sometimes I add a small dollop of Sour Cream or Creme Freche before adding the parsely