This simple recipe just might be the best Best Beef Stroganoff you have ever had.
In a 2 quart saucepan combine 10.5 ounce condensed mushroom soup, 12 ounces canned roast beef with broth and 8 ounces sour cream.
Bring to a slow simmer but not to a rolling boil, stirring gently.
Add two beef bullion cubes and continue stirring until cubes are fully dissolved and the sauce is hot.
Peel and chop one medium russet potato per portion (Serves four).
In another 2 qt or larger pot, cover cut potatoes fully with water. Add 1 teaspoon salt and bring the potatoes to the boil, testing doneness with a fork until it will easily penetrate the chunk.
Drain the potatoes, transfer into suitable mixing bowl. Add 2 tablespoons butter, a pinch of salt and pepper along with a teaspoon of granulated garlic. Slowly add milk or cream while mixing until the proper consistency is achieved. Mashed potatoes should be smooth, lump free and hold their shape when spooned onto a plate.
Make an indention in each portion to receive the Stroganoff gravy. Serves 4