Beef Stroganoff

Posted by Lori:
Have you ever heard of beef base? A friend told me about it several weeks ago and mention how it's good to use to flavor meat dishes, such as stews, soups, and even brisket. She buys it at Sam's Club, so the next time I made a trip to our nearest Sam's Club, I purchased some for myself.

I decided to use it in this Beef Stroganoff and it turned out great. I've never made beef stroganoff before, but it's something I'll be sure to be making in the future.  The beef base gives the dish great flavor and I look forward to using it in other dishes. If you can't find beef base, beef bouillion cubes would work. The base is kind of like a wet, thick bouillion, actually.

BEEF STROGANOFF
3 1/2 pounds beef stew meat
1 - 2 Tablespoons oil

In large skillet, brown stew meat with oil. Sprinkle with a little salt and pepper. Allow almost all of the juices to disappear, which may take 10 minutes or so. Drain fat from meat and place meat into large baking dish or stock pot (small enough to fit into oven).

Add to meat mixture the following ingredients:
2 cans cream of mushroom soup
1 can cream of chicken soup
3 soup cans full of water
2 teaspoons beef base (or could use 2 or 3 beef bouillion cubes)

Stir mixture and bake in preheated oven for 2 hours or until meat is tender. Serve over egg noodles.

Next time I'll plan ahead and cook the dish in the crockpot, using the same ingredients and also still browning the meat before cooking the longer amount of time.

The beef base makes the dish have a gravy taste, which we all enjoyed. Besides beef base, Sam's Club also had chicken base and maybe even pork. This stroganoff could be adapted by substituting chicken, turkey, or pork.