If you grew up in a farmhouse kitchen, you know that recipes like this are meant to bend with whatever you have on hand. For extra mushroom flavor, stir in a handful of sliced fresh mushrooms during the last hour of cooking so they keep a bit of texture. If your family likes onions, add a sliced onion or a handful of frozen pearl onions along with the beef at the beginning. To stretch the dish for more people, add another half can of cream of mushroom soup and a splash of milk or water, then serve over extra noodles or potatoes. For a richer, more old-fashioned flavor, stir in 2–3 tablespoons of sour cream right before serving, turning it into something very close to stroganoff. You can also use pork loin chunks or chicken thighs instead of beef when that’s what’s in the freezer—just keep an eye on cooking time, as chicken and pork may get tender a bit sooner. And if your dressing is very tangy, balance it with a teaspoon of sugar or a splash of cream to soften the edges, just like our mothers did when they were taming a sharp sauce.
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