Cajun Stroganoff
My own creation, adapted from a recipe given to me by Tracy Booker
1 lb steak (any ole steak will do)
Creole/Cajun seasoning (we love Tony Chachere’s)
2 cans (10 1/2 ounce) condensed french onion soup, undiluted
1 cup beef gravy
2 cans (4 ounces) mushroom stems and pieces, drained
2 Tbsp all-purpose flour
2 Tbsp water
Sour cream
Hot cooked noodles
Season beef with Cajun seasoning to taste. In a large skillet, fry meat over medium heat until desired doneness. You may need to add a little butter to the skillet. Slice meat and return to pan. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for five minutes.
In a small bowl, combine flour and water until smoother: stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream to taste (usually about 1 cup) Serve over hot cooked noodles. If you like things really spicy, slice beef, then season with Creole, then cook.