Hot Shredded Beef Dip

Hot Shredded Beef Dip

The other day, my husband was craving beef stroganoff.  This is one of his specialty dishes and when he wants it, I turn the kitchen over to him. On this day, we did not have all the pantry items he requires for this so, as happens often, I decided to experiment.  This is how it went ….

We had a small chunk of beef roast in the freezer. Early in the day, I put it in the crock-pot with a few garlic cloves, a few beef bullion cubes, a splash of Worchestershire sauce and some water. Once it was fully cooked, I shredded the beef.  I used about 1 to 1 1/2 cups of the beef and stored the rest for later. I strained and saved the broth for future use. (I cook a piece of beef this way about once a month – it is very tasty served shredded on toasted buns heaped with mozzarella cheese.)

Back to the dip. To the shredded beef, I added

8 oz cream cheese,

1 cup sour cream,

1 can of cream of mushroom with roasted garlic soup

1/2 to 1 cup shredded Italian cheese

I put all of this in a shallow baking dish and sprinkled a little more cheese on top. This recipe , like a lot of recipes, is adjustable to your taste. Add more or less beef, maybe cheddar soup instead of the mushroom garlic soup – you get the idea.  Let me know how your experiment turns out. The next time, I think I will add some fresh mushrooms and maybe some onion.  In the meantime,  I baked this version at 325º for 20-30 minutes, until bubbly and slightly brown. I served it with baguettes, blue corn chips and pita chips.  The result was delightful and satisfied the craving. Happy Ending.

4 Comments

  1. Godly Indian Mom

    Looks Yummy,thanks for sharing..Will try this :)

    Reply
    1. Trish Jackson (Post author)

      Thanks for reading! Let me know how you like it!

      Reply
  2. Brittany at EquippingGodlyWomen.com

    Oooh, looks yummy! Thanks for sharing!

    Reply
    1. Trish Jackson (Post author)

      Thank you!

      Reply

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