Beef Stroganoff
 
Ingredients
  • 12 oz egg noodles
  • 2 Tablespoons butter (to cook meat in)
  • 1 pound sirloin, trimmed and cut into thin strips
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 onion, sliced
  • 1 clove garlic minced
  • 2 Tablespoons butter (to cook mushrooms in)
  • 8 oz button mushrooms, sliced
  • 2 103/4 oz cans cream of mushroom soup
  • ⅔ can of milk
  • 8 oz sour cream
  • 1 Tablespoon minced parsley
Instructions
  1. Bring pot of salted water to a boil. Cook egg noodles until al dente. Drain and reserve to the side.
  2. Meanwhile, in a large skillet melt 2 tablespoons of butter and saute the sirloin. Season with salt and pepper. When sirloin is browned, remove from pan and reserve to the side.
  3. Add onions and a pinch of salt, cook until onions are soft and lightly browned. Add garlic and cook for 30 seconds longer. Remove onions from the pan and reserve to the side.
  4. Add the mushrooms and cook until mushrooms are browned and soft. Return the onions, and meat back to the pan.
  5. Add cream of mushroom soup and milk blending well. Add egg noodles to the sauce and mix well.
  6. Turn off heat, and add sour cream. Blend well.
  7. Garnish with parsley.
Notes
© Copyright 2014, The Queens Cabinet. All Rights Reserved
Recipe by the queens cabinet at https://thequeenscabinet.com/beef-stroganoff/