1) beef stroganoff is one of the favorite dishes for certain people in our family BUT
2) they DON'T EAT MUSHROOMS.
How is that possible? It's because the dry Beef Stroganoff mix we use is basically gravy and doesn't contain any visible mushrooms. I think they freeze dry the mushrooms and pulverize them so no one can identify them.
Not so with this recipe, which I sampled at the store. It was delicious, but I doubt I can get those portabella 'shrooms and little onions to go over around here. Maybe if I puree the soup, wiping out all the evidence of mushrooms, I can get away with it. I would have to do the same with the onions or just leave them out.
Did I mention how picky my crew is?
Note: I was told that the Portabella Mushroom Soup is a seasonal, or limited time only, item at Trader Joes. This was around early November/pre-Thanksgiving time.
Ingredients (all from Trader Joes):
- 1 package Pot Roast, chopped up
- 1 container Portabella Mushroom Soup (11 oz)
- 1 cup heavy cream
- 1 bag parpadelle egg pasta
- 1 bag pearl onions (16 oz)
Instructions:
- Warm pot roast, mushroom soup, onions and heavy cream in skillet.
- Cook pasta according to package directions and drain.
- Combine together.
