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Serve hot over mashed potatoes, egg noodles, or rice to soak up the gravy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Variations:
Add sliced mushrooms, carrots, or pearl onions before baking for a heartier version.
Swap cream of mushroom for cream of celery or golden mushroom soup for a different flavor.
Use chuck roast cut into cubes if you prefer trimming your own beef.
FAQ:
Can I make this in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours, covered, without stirring.
Can I prepare this dish in advance?
Absolutely. Combine all ingredients in the pan, cover, and refrigerate overnight. Then bake as directed the next day.
Do I have to brown the meat first?
No browning needed! The long baking time ensures the meat is tender and flavorful without any extra steps.
What can I use instead of beefy onion soup mix?
You can substitute with a homemade blend of dried onion flakes, beef bouillon powder, garlic powder, and parsley.
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