I'll bet I've made this 50 times in the past 3 decades. It has been taken to many a dinner gatherings. Tried & True!

Beef Stroganoff


3 to 4 lbs. of tenderized round steak or top sirloin steak
1 & 1/2 lbs. of fresh mushrooms
1 medium onion
flour, salt & pepper
6 or 7 cans of Campbell's Beef Consume soup
16-oz of sour cream
White rice or egg noodles
1 stick of butter


Put some flour in a large bowl and put a little salt & pepper in it and mix. Then cut the steak up into small bit-size pieces. Put the steak in the bowl of flour and firmly coat the outside of the steak with the flour. Shake off all the excess flour from the meat. In a large frying pan put a large stick of butter in the pan and melt it on medium or medium-high heat. Put the all the steak in the pan and cook and brown the meat for about 30 minutes turning every 5 minutes or so. Add more butter if necessary. In a separate pan dice the onions and cook in butter until tender and browned. Slice the mushrooms and cook them in a separate pan with a little butter until tender. After the mushrooms have cooked, drain the juice from the pan. In a large 12-quart pot, combine the steak, onions & mushrooms. Pour in the 6 cans of Campbell's Beef Consume soup. Add 7th can if needed. Set on medium heat until mixture begins to boil, and then reduce heat to medium-low. Cook slowly for the next 2 hours until the mixture thickens. Don't put a lid on top of the pot. Stir every 5 minutes or so to prevent burning. After 2 hours, add the sour cream. DON'T FORGET TO ADD THE SOUR CREAM! Stir in the sour cream and cook for 5 more minutes. Boil egg noodles, and pour stroganoff over the rice or noodles.

Optional: Serve with vegetable and mashed potatoes and dinner rolls.