Well, not MY Mama’s. 😉
This dish was something that my Mom used to cook when we were growing up, and it was delectable. So rich and creamy and indulgent! She used ground beef, and I’m sure it was far from being low fat, but that’s what made it special.
I’ve adapted it over the years, and I think I’ve mastered the master plan. This is one of the Hubs favorites.. He even said one time if he had to turn into “You are what you eat” He would want to turn into this, haha, oh that guy 🙂
Guess I’m doing something right 😉
1 lb. beef stew meat (trimmed)
1 can (10.5oz) Cream of Mushroom soup (reduced fat)
8 oz button mushrooms (sliced)
2 Tbsp light sour cream
1 onion ( diced)
1 green bell pepper (diced)
1 lg or 2 sm stalks celery (diced)
2-3 garlic cloves (minced)
1 Tbsp corn starch
1 Tbsp dried parsley
water (about 8oz)
cooked egg noodles
Trim stew meat, and cut into uniform pieces. Season with Salt and Pepper (and cayenne, onion powder, garlic powder, worchestershire…. if that’s how you roll…;) )
lightly coat with corn starch and brown over medium-high heat.
Add bell pepper, celery, onion, and garlic, in that order.. soften.. making sure that the garlic doesn’t burn…
add about a cup of water, just to cover. Season with Salt, black pepper and red pepper..stir well, bring to boil.. reduce heat.. cover and simmer for an hour or more.
Add sliced mushrooms, and cook for about 10 minutes, until softened
Add can of cream of mushroom soup and sour cream.
Cook another couple of minutes. Add parsley to finish.
Serve over cooked egg noodles. (with a side of buttered broccoli and a slice of crusty bread to sop up the goodness in yo plate 😉 )
P.S. I promise to work on plating more finished dishes 😉