Beef Stroganoff is one of my favorite meals. When I was in college, I admit I often made the Hamburger Helper variety. As I got older, I discovered a love for making it from scratch. This version mixes up quickly and then cooks up nice and slow during the day, making for an easy dinner. And there’s also a fun “summer” twist to try if you want something a little bit lighter.
Ingredients for Summer Stroganoff
- 1 lb beef stew meat
- 1 can (10 oz) golden cream of mushroom soup
- 1 can (4 oz) sliced mushrooms
- 1 cup water
- 1/2 tsp onion flakes
- salt and pepper to taste
- 6 cups hot cooked wide egg noodles or sauteed yellow squash/zucchini
How to make Summer Stroganoff
- In your slow cooker, mix together meat, soup, mushrooms, water, and onion flakes.
- Set the slow cooker to to LOW heat.
- Cover and cook for 6 to 8 hours or until meat is tender.
- When close to dinner time, prepare egg noodles following package directions.
- Serve the meat mixture over the hot cooked noodles with sprig of parsley.
OR
- Clean some fresh yellow squash or zucchini.
- Using a veggie peeler, peel thin slices that look like wide noodles, until you reach the center with the seeds.
- Saute the squash strips in a dry skillet until they are soft and floppy like regular noodles.
- Spoon the meat mixture on top.
**Remember to save the cores of the squash! You can save them in the freezer for making soup later. Otherwise, add them to the compost pile. You can even save the seeds to plant more in your garden for the next season!
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