Living on a budget is not always easy especially with the cost of food rapidly rising. This recipe is very simple and cost friendly. The most time consuming part of this dish is cutting the meat.
I always try to buy as much T-bone or rib eye that can fit in my freezer when it's on sale, but sometimes we run out of meat. Then we get stuck with sirloin tip, top round, or bottom round steaks. The problem is that these cuts aren't very tender. This recipe makes the meat tender with the long hours of cooking at a low temp. You can use any cut of beef for this recipe.
1 can cream of mushroom soup
1 can French onion soup
1 pound bite size pieces of beef
4 ounces sour cream
6 ounces fresh sliced mushrooms (adjust according to taste)
In oven safe casserole dish mix the cream of mushroom and French onion soups and add cut beef. Cover with foil and cook for 3 hours at 325 F degrees. 30 minutes before done, add 4 oz of sour cream and fresh mushrooms. Serve over noodles or rice.
1) If you like lots of sauce you can adjust the recipe to 2 cans of mushroom soup, 2 cans of French onion soup, 1-1/2 lbs of beef and 8 oz sour cream.
2) Don't use fat free cream of mushroom soup.
3) Adjustment for Low Carb diet is to eat over chopped, cooked cauliflower. The cauliflower is rice substitute.
mix in sour cream
We like lots of mushrooms.