Ingredients:
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Servings: 6 - 8
This tastes a lot like Beef Strognaff, but it's so easy to do that I'll probably stick with doing it this way and I like the flavor a bit more too. But next time I'll double the sauce mix just because I love me some sauce. The only difficult thing about this is remembering to put it in early enough because it take 2 1/2-3 hours to cook. It made my house smell good for those 3 hours though! I served it with broccoli and strawberries.
This is great I've wanted some recipes that use cream of mushroom soup!
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