Beef Stroganoff


Servings: 4-6
  • 1 1⁄2 lbs stew meat (tenderized works best)
  • 1 onion, chopped
  • 3 tablespoons butter
  • 1 jar mushroom
  • 1 can condensed cream of mushroom soup
  • 1 container sour cream, divided
  • white wine (as needed for taste)
  • Worcestershire sauce (as needed for taste)
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • milk (if needed)
  • flour (if needed)
  • cooked egg noodles
  • Heat butter in large skillet.
  • Add stew meat, cook on med heat until browned stirring often.
  • Take meat out of skillet and set aside.
  • Add onion and saute in the butter until almost clear.
  • Add mushrooms, and cook until onion is clear.
  • Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
  • Stir constantly until soup turns to liquid.
  • Decrease heat to Low, cover and simmer.
  • This can simmer for 10 min to 4 hrs depending on taste.
  • You can add flour to thicken it or milk to thin it out as needed.
  • When almost finished at half of the tub of sour cream.
  • Serve over cooked egg noodles with the remainder of the sour cream as a topping.