Cook Once Eat Twice - Beef Stew and Stroganoff for 2 Recipe

Name: Cook Once Eat Twice - Beef Stew and Stroganoff for 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb lean stewing beef, cut into bite size pieces; 2 tablespoons flour; ½ cup red wine; 1 teaspoon salt; 1 teaspoon ground black pepper (or to taste); ½ cup chopped onion; 1 cup sliced carrot; 1 cup sliced button mushroom; 2 medium yukon gold potatoes, peeled and cubed; ½ teaspoon dried thyme leaves (Omit if you prefer, we liked it) (optional); 1 (10 ounce) can condensed French onion soup; 1 (10 ounce) can condensed golden mushroom soup; 1 (14 1/2 ounce) can condensed beef broth; 2 cups chicken broth (or use another can of beef broth); ½ cup low-fat sour cream (more or less-see notes below); 2 large baked potatoes (I use Yukon Gold)

Servings: persons

2 tablespoons vegetable oil
1 lb lean stewing beef, cut into bite size pieces
2 tablespoons flour
½ cup red wine
1 teaspoon salt
1 teaspoon ground black pepper (or to taste)
½ cup chopped onion
1 cup sliced carrot
1 cup sliced button mushroom
2 medium yukon gold potatoes, peeled and cubed
½ teaspoon dried thyme leaves (Omit if you prefer, we liked it) (optional)
1 (10 ounce) can condensed French onion soup
1 (10 ounce) can condensed golden mushroom soup
1 (14 1/2 ounce) can condensed beef broth
2 cups chicken broth (or use another can of beef broth)
½ cup low-fat sour cream (more or less-see notes below)
2 large baked potatoes (I use Yukon Gold)

1
MEAL 1:.
2
Heat the oil in large stew pan over medium-high flame.
3
Dredge meat cubes in flour then place them in the oil.
4
Brown on all sides then remove with a slotted spoon.
5
In the same pan, saute the onions and carrots until onions are tender.
6
Carefully pour in the wine, stirring and scraping up any brown bits stuck to the bottom of the pan.
7
Return meat to the pan and add all remaining ingredients.
8
Cover and simmer until potatoes, meat and carrots are tender; about 45 minutes.
9
Taste for seasoning; add more salt and pepper if needed.
10
Serve in bowls, garnished with minced fresh parsley and hot crusty bread on the side.
11
After eating and resting a bit, attend to the cooled leftovers by removing and discarding any remaining potatoes and carrots.
12
Refrigerate(or freeze) meat/broth/mushrooms etc.
13
until time for Meal #2.
14
MEAL 2:.
15
Bake potatoes per your usual method.
16
As they bake, reheat your stew.
17
When stew is hot, remove from heat and stir in the sour cream.
18
N.B.
19
: The amount of broth you had leftover will determine the amount of sour cream to use.
20
Add more or less to reach your desired taste and consistency.
21
Split open those hot, fluffy baked potatoes and generously spoon stroganoff over the top.
22
Enjoy again!

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb lean stewing beef, cut into bite size pieces, 2 tablespoons flour, ½ cup red wine, and more.

Yes, Cook Once Eat Twice - Beef Stew and Stroganoff for 2 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook Once Eat Twice - Beef Stew and Stroganoff for 2

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