I haven't ever done a step by step on how to cook anything, but I thought (after some inspiration of going through Mr. Bear's how-to's) that I would give it a shot. This recipe has been in my family for years, and it is a staple at family events and dinners. It is very simple and fairly cheap, and makes great leftovers! In this how to, you will notice I am splitting the recipe into two separate Pyrex dishes. This is because I was putting one in the oven, and one on the smoker to see if I could tell a large difference! ( PS I couldn't!)
Ingredients
1 lb of stew meat, or 1 lb of chunked up steak
2 tablespoons of butter
Pinch of Flour
2 cans of Beef Consomme
2 cans of Cream of Mushroom Soup
16 oz of Sour Cream
Start by melting the butter in a deep skillet on medium heat. Add your meat in and begin browning it. ( In my photo I accidentally added a bit too much butter, no worries!) After you have browned your meat, remove it from the skillet and place it in your Pyrex dish leaving the grease and the butter in the skillet. Now, add a good pinch of flour to your grease and make a paste.( This is how my grandmother did it, so I continue to do it that way!) After making the paste, I add one can of beef consomme and begin to stir and wisk with my spatula. Then, in goes the second can of beef consomme. I usually bump the temp up on my stove to medium high heat here, this just makes it easier to blend the ingredients together. Next, add in the cans of Cream of Mushroom soup one at a time, stirring thoroughly in between each one . Naturally this is a super thick soup, so the higher heat and stirring will help it incorporate into your gravy you are making. Lastly, add in the sour cream. I usually only put half in at a time and stir it in really well just to make the blending process a little easier. Stir your gravy until it has completely blended and has turned a light brown color. After this is done, take your gravy and pour it over your meat that you had set aside in your Pyrex pan. Cover your pan with foil, and it is ready to go either into your oven, or into your smoker, that is preheated to 350 degrees. This will be in your oven/smoker for an hour before it is done. After I put it in I usually take that time to clean up the skillets and such I used so I have less clean up later. With about 15 minutes to go in the cook, I start making the rice and rolls. My family has always eaten our stroganoff over rice, but you could just as easily eat it over fettuccine noodles! After that hour is up, take it out and ladle it out over your rice, throw a little salt and pepper over the top and dig in! If anyone does try this and enjoys it please let me know!
Ingredients
1 lb of stew meat, or 1 lb of chunked up steak
2 tablespoons of butter
Pinch of Flour
2 cans of Beef Consomme
2 cans of Cream of Mushroom Soup
16 oz of Sour Cream
Start by melting the butter in a deep skillet on medium heat. Add your meat in and begin browning it. ( In my photo I accidentally added a bit too much butter, no worries!) After you have browned your meat, remove it from the skillet and place it in your Pyrex dish leaving the grease and the butter in the skillet. Now, add a good pinch of flour to your grease and make a paste.( This is how my grandmother did it, so I continue to do it that way!) After making the paste, I add one can of beef consomme and begin to stir and wisk with my spatula. Then, in goes the second can of beef consomme. I usually bump the temp up on my stove to medium high heat here, this just makes it easier to blend the ingredients together. Next, add in the cans of Cream of Mushroom soup one at a time, stirring thoroughly in between each one . Naturally this is a super thick soup, so the higher heat and stirring will help it incorporate into your gravy you are making. Lastly, add in the sour cream. I usually only put half in at a time and stir it in really well just to make the blending process a little easier. Stir your gravy until it has completely blended and has turned a light brown color. After this is done, take your gravy and pour it over your meat that you had set aside in your Pyrex pan. Cover your pan with foil, and it is ready to go either into your oven, or into your smoker, that is preheated to 350 degrees. This will be in your oven/smoker for an hour before it is done. After I put it in I usually take that time to clean up the skillets and such I used so I have less clean up later. With about 15 minutes to go in the cook, I start making the rice and rolls. My family has always eaten our stroganoff over rice, but you could just as easily eat it over fettuccine noodles! After that hour is up, take it out and ladle it out over your rice, throw a little salt and pepper over the top and dig in! If anyone does try this and enjoys it please let me know!
