Savvy Entertaining

The other day I had a package of stew meat languishing in the fridge and decided to put it to good use as stroganoff.

You might find the ingredients and methods of this recipe a little different, but the results were quite tasty!

Ingredients - and I forget to put sour cream and Dr. Pepper in the photo.

Spice up the meat and then put in a baker. I use my terra cotta wonder, but you could use a dutch oven.

Pour in the Dr. Pepper and bake at 350 until meat is fork tender.

The beef is cooked and has some great juice in the bottom pan.

Add in sour cream right in the pan. If you're lazy like me, one less dish to clean is a good thing. Stir in mushroom soup.

Fill a plate with piping hot egg noodles.

Top with beef and enjoy!

Beef Stroganoff

1 1/2 pounds lean stew meat

1 can mushroom soup

1 tsp. onion flakes

1/2 tsp. parsley flakes

1 tsp. all-purpose seasoning

1 cup Dr. Pepper

2/3 cup sour cream

1/2 tsp. salt

1 package of cooked egg noodles (or make your own with this easy recipe)

Season meat with onion flakes, seasoning, parsley and salt. Put in a terra cotta baker (or Dutch oven). Pour in Dr. Pepper and bake covered at 350 degrees for 1 1/2 to 2 hours, until meat is fork tender.

When done, mix in sour cream and mushroom soup. Serve over hot egg noodles and stand back to enjoy the looks on the faces of those enjoying this great comfort food meal.

Happy Entertaining!

Shanna