Beef Stroganoff with Rice

  • Yield: 8-10 servings


2pounds stew meat
2cans cream of mushroom soup
1can cream of celery soup
2 beef bouillon cubes
1medium onion, chopped
2 bell peppers, chopped
1can sliced mushrooms
1pint sour cream
3cups cooked rice


  1. Salt, pepper, and flour stew meat. Brown the meat and pour off the grease.
  2. In a large pot, put the browned stew meat, onion, bell peppers, bouillon cubes, and soups. (Add 1/2 the water that is indicated on the soup cans.)
  3. Simmer until the meat is tender (approximately 1 hour).
  4. Turn off the heat, and mix in the sour cream. Cook until the sour cream is incorporated (about 5 minutes). DO NOT BOIL.
  5. Serve the Beef Stroganoff over prepared rice.