Sunday, June 24, 2012

Oven baked strogenoff

2 lb. chuck of round steak
1 can cream of mushroom soup
1 pkg. onion soup mix
1 c. water
2-3 Tbsp. sour cream

Cut meat in serving pieces or cubes and put into casserole. Combine soups and water, pour over meat. Put a tight cover on this casserole because it requires a long slow cooking in a 350 degree oven for 2 hours. When meat is very tender, remove to warm platter and stir in sour cream into remaining juices and pour over meat. Ready to serve.

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