On Saturday night we had Beef Stroganoff. I doubled the recipe and made some substitutions: used onion powder in place of the chopped onions, left out the sliced fresh mushrooms and used cream of chicken soup in place of cream of mushroom. I also added some corn starch for thickening.
2 lb beef stew meat
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons onion powder
2 10 3/4 oz cans of cream of chicken soup
1/4 cup white wine
1 cup sour cream
2 teaspoons corn starch, dissolved in cold water before adding.
As a reminder, even as a seasoned cook, always read the recipe all the way through before starting. I accidentally added the sour cream in at the beginning of the cooking. It still tasted fine at the end, but the sour cream is a thickening agent, so the sauce didn’t firm up quite right. I wound up adding about 2 teaspoons of corn starch to thicken it right before serving.
Beef was super tender and sauce was great with the noodles. I think the cream of chicken soup had a little bit more salt than the cream of mushroom would have. If cooking again I would use less salt to season the meat, or maybe leave it out entirely. And of course add the sour cream at the end. Wound up getting some take-and-bake bread sticks from the grocery store to serve as the side.