Beef Strips in Mushroom Soup

A favourite of hubby and my oldest daughter, this is one of those 30-minute meals that will work wonderfully well with rice or pasta.

This is a recipe I learned from my mother-in-law, usually prepared by the cook and uses beef kenchi cubes instead of strips. This is my quick and easy version, as it doesn't take any more extra hours to braise the beef.

Ingredients:

500g beef stroganoff strips (the thinner the strips the better, as it will cook faster)
1 can Campbell's Cream of Mushroom soup (or any other brand will suit just as well)
1 onion, chopped
1 c water
1 c mushrooms, sliced (optional)
2 tbsp vegetable oil



Saute onions in about 2 tbsp vegetable oil.

Add the beef and stir fry until the beef if brown.

Add the canned mushroom soup and the water.

Simmer in medium heat for 10-15 minutes, until the meat is tender. Add the (optional) mushrooms) last.

At home, we serve this with rice. But I'm guessing it will also work well with pasta. Just a sprinkle of chopped sweet basil.