BEEF STROGANOFF MADE SIMPLE

I love Beef Stroganoff . . . especially the sour cream part.  Here's a super easy recipe for anyone who wants to try it.




You'll need approximately 1 - 1 1/2 lbs. of stew meat.  Cut stew meat into smaller bite-sized pieces.

You'll need a LARGE can of Cream of Mushroom soup, a 16 oz. tub of sour cream, and a bag of your favorite egg noodles.



Put about 1  Tablespoon oil into a saute pan.  I season with 1 teaspoon each garlic powder and oregano.  Also, a couple good cranks of freshly ground black pepper.  Add the stew meat and stir to mix.  Cook just until no longer pink.  It may be necessary to cook meat in batches depending on how big your pan is.



Once the meat is cooked place it in a larger skillet and add the soup and sour cream.  (You can also wait to add the sour cream at the very end to avoid it being overcooked.)  Stir these three ingredients together until incorporated.

This is what it should look like after it's been mixed together.

Allow sauce to come to a slow-rolling boil.  Do not allow to burn or stick.  Stir frequently, and simmer 10 -15 minutes with a lid.

We like to serve the Stroganoff over the noodles (cooked according to package directions) . . . with peas.  Enjoy!