Mom’s Stroganoff

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Mom's Stroganoff

This recipe is almost a family legend. Mom got the recipe from a friend of hers, and she has passed it on to many, many people who enjoyed the dish when visiting my parents. Since my father is a hunter, my family makes this with venison instead of beef.


sharp knife
6 quart crock pot


1 lb stew meat, cut into 1 inch chunks
flour for dusting meat
5 cans french onion soup
mushrooms, sliced, canned or fresh
1 pint sour cream
3-4 tablespoons flour


1. Dredge meat chunks lightly in flour and stir in pan over medium heat until browned, but not cooked all the way through. Season with salt and pepper.

2. Remove meat from pan, and drain on a paper towel. Move meat into large crock pot. Add onion soup.

3. Cook on high for about four hours.

4. Change temperature to low.

5. If you are using fresh mushroom, add to pot at the midpoint of cooking time. If using canned mushrooms, add 1 hour before serving.

6. 15 minutes before serving, stir sour cream and 3-4 T of flour together. Mix well.

7. Whisk sour cream a little at a time into the pot and allow to cook another 15 minutes. Serve hot over cooked noodles or rice.


You can use venison instead of beef. Just soak meat chunks in milk or salt water overnight in the refrigerator. First thing in the morning, take meat out of the refrigerator and allow it to sit for about 15 minutes.


Source: Germaine McClure

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