Beef Stroganoff with Rice

  • Yield 8-10 servings


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



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