Beef Stroganoff

So this is another favorite at our house. I know it's not the *prettiest* of dishes, but it is so so tasty!








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

Heat some olive oil (just enough to coat bottom of pan) over medium heat. Mix flour, salt and pepper in a quart Ziploc, then add meat, seal and shake. When meat is well coated, brown it in the oil.

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!

Modifications:
You don't have to use the sherry, but it's not quite as good without it. If you don't like noodles, you can serve this over rice, but it's better on noodles.