This stroganoff 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. My sons ask Grandma to make this for them every time we visit and my oldest has learned how to make it himself.
Since my father is a hunter, my family often makes this with venison instead of beef. Just soak the venison 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 before prepping.
- sharp knife
- large frying pan
- 6-quart slower cooker
- 1 pound beef stew meat (or venison, cut into 1 inch chunks)
- flour for dusting
- 5 cans french onion soup (10 ounces each)
- 8 ounces fresh sliced mushrooms
- 1 pint sour cream
- 3 tablespoons unbleached all-purpose flour (or more as needed)
- cooked noodles
- Dredge the 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. Remove the meat from the pan, and drain on a paper towel. Move the meat into large crock pot, and add the onion soup. Cook on High for about four hours, then reduce temperature to Low.
- If you are using fresh mushroom, add to pot at the midpoint of cooking time. If using canned mushrooms, add 1 hour before serving.
- About 15 minutes before serving, stir sour cream and 3-4 tablespoons of flour together. Mix well. Whisk the sour cream a little at a time into the pot and allow to cook another 15 minutes.