Bonus recipe just for being here

golden mushroom stroganoff recipe  (downloadable)


I typically avoid cooking such “use canned soup” recipes, but this one is always a hit with guests Try it!


2 pounds London broil or other good cut of meat

2 cans Campbells Condensed Golden Mushroom Soup (do NOT use Cream of Mushroom soup!)

1 packet of a dry onion soup mix- Lipton, whatever. (you may use diced onion, but I prefer the dry soup mix for this flavor)

4 oz of cream cheese or 4 oz. sour cream, or a little of both…
1/2 can of chicken broth or 1/2 can of beer
1/2 lb sliced Mushrooms
Pkg of broad egg noodles
4 tbs of Worcestershire- or ¼ cup is OK
Spices: 1 teaspoon salt, some garlic and paprika (go easy on these, they’re strong flavors) some Cajun-type spice for a bit of add’l flavor, and to round it out a bit, chipotle pepper spice is good. Chipotle is becoming more widely available, and I recently found a 16 oz. “restaurant-size” shaker of this for about $10+ship. Also a bit of crushed red pepper for some “heat” is a good way to go.

In the slow cooker stir in 4-6 oz. of chicken broth (or beer), golden mushroom soup (do not dilute), dry onion soup mix and Worcestershire. While this is getting ramped-up on HIGH, cut the meat into 1” cubes, then brown it with salt and a dash of garlic; Slice mushrooms and brown, same way.

Add meat and mushrooms to the soup mix in the slow cooker. Turn cooker down to LOW, and cook for about  6 hours, giving a gentle stir occasionally. “Is it done?” Well, fish out a chunk of meat- is it tender? Done.

As the stroganoff is finishing, cut up the cream cheese into cubes and add to mix, or add sour cream (or both). Gently mix. The “crux of the biscuit”: Mix 2 tablespoons of corn starch in some WARM H2O…then blend it in and watch the meal get some substance, and really come together…Let it all cook for about another 15 minutes, and serve over broad egg noodles (some like it served over a good, stout bread).


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