We LOVE Beef Stroganoff!  I’ve been making if for a long time, and we especially like it now because it is LO Carb!  Yes.  Think about it:  Beef (just don’t roll it in flour), onion, mushroom, sour cream, broth. All perfectly acceptable on a Lo Carb diet.   This time I made the dish in the Pressure cooker, and apparently added too much liquid, since it came out too juicy.  I almost threw away the  excess juice until I realized how delicious it was, PLUS the fact that I really never throw away anything.  Also, I remembered that Safeway has those delicious soups (love the Tomato Basil especially).  One of those soups is “Beef Stroganoff Soup”.  Well heck!  I’ve got it right here and I didn’t even mean to!

BEEF STROGANOFF SOUP (pressure cooker*)

2-3 lbs. stew meat, cut into bite sized chunks.  You can use any good cut of beef.  I just bought already cut up stew meat

1 large finely sliced onion

1 lb. sliced mushrooms

1 cup Red wine

1 Tbs. Worcestershire sauce

2 cups Beef broth (If you use soup base, one tsp. paste per cup water)

1 small can tomato sauce

Put everything in the Insta Pot (or Pressure cooker)* and set time for 35 minutes.  When it’s done and pressure has released, remove lid and add a carton of sour cream or Mexican Cream.  (See below).  Stir it up!

Stir cream in until smooth.  Taste for flavor.  I always use beef soup stock to make broth

*If you don’t have a pressure cooker this can be made on stovetop or oven.  For oven, cover and cook 3 or 4 hours at 325.  (Or all day at 250 degrees–at least 8 hours.)

This “mistake” made me think of other soups.  How bout corned beef and cabbage?  I always love that juice.  I’ll come up with many more!  Ask me how I know…