Is it cheating to use canned soup in a dish? I have always looked down on the practice but the Paula Dean recipe for Beef Stroganoff that I used last night called for it. It was with great trepidation that I scooped the globules of cream of mushroom concentrate out of the can. It felt a little less like a culinary cop-out because I did use fresh mushrooms and beef stock as well and sautéed the onions and mushrooms in the meat drippings, making a roux with a sprinkling of flour and a few pats of butter. Still, though, the soup did give it a generic quality. I think the fact that I couldn’t control the seasoning as much was also a negative. It was good but not great which I guess is not too bad for a quick weeknight dinner.
Striving to live a humorous, delicious and meaningful life
Adventures of a Hungry Ginger 