Beef Stroganoff
June 21, 2011 Leave a comment
- 1 pound stew meat (or other cheap meat cut into small chunks — you can buy the cheapest meat you can find and cut it yourself to save money)
- olive oil
- flour
- salt and pepper
- 1 can cream of mushroom soup
- 1 packet onion soup mix
- water
- cooking sherry
- sour cream
- egg noodles
Add the can of soup, the onion soup mix, and enough water and cooking sherry to thin it out. Probably 1 cup water, and about half that in cooking sherry, but everyone likes it a different consistency, so just add and stir, add and stir. 😉
Cover and simmer. Go take a nap. The longer you simmer, the more tender the meat, so if you’re using a cheap meat, you’re going to want to simmer for a long time. But 30 minutes is ok too, if you’re in a hurry or have a more tender cut of meat.
Start your egg noodles. Uncover your meat and stir in about 3/4 cup or 1 cup sour cream. Drain noodles. Cover noodles with stroganoff on your plate. Enjoy!
Oh, for the picture I sprinkled parsley and a little paprika on top, just to make it a little prettier. My husband said it was tasty that way.
Thanks, Mom, for this recipe!