by Michelle Jones
Even if the beef is not on sale, you can easily squeeze two or three meals for your entire family out of this dish. Very frugal!
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Ingredients:
2-3 lb beef chuck roast
2 cans cream of mushroom soup
1 pkg. dry onion soup mix
1 1/3 c. water
(Add 1/2 c. sliced mushrooms and/or onions if desired!)
1 pkg. extra-wide egg noodles, cooked and drained just before serving
Directions:
You can brown all sides of the roast in a large pot with a bit of oil if desired, but it's not necessary. In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.
With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.
Store leftover beef stroganoff in fridge for up to 1 week, or freeze without the noodles for later use, within 6 months.
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Copyright © 2005 by Michelle Jones. All rights reserved.
