Beef Stroganoff (Esther's Recipe)

I only married Marla because she made me this on one of our first dates. There are apparently variations, but this is the original. I watch the discount section in the meat department, there's often a heavily discounted tenderloin tip in there which is perfect for this recipe.

• 1 lb tender beef cut into strips or cubes
• 1 lb fresh mushrooms, sliced
• 2 yellow onions, diced or sliced thin
• 1/2 can cream of mushroom soup (optional)
• 4-6 oz sour cream
• 4T Worcestershire sauce (approximate amount - add to taste/look)
• veg oil
• salt & pepper
• wide egg noodles

1. Depending on size of pan and moisture in beef, may work better to sauté items separately and then combine. You cannot brown the beef if there is too much water in the pan. 
2. Sautée onions, mushrooms, beef. When tender, add salt & pepper, Worcestershire sauce.
3. Stir in 1/2 to 3/4 can condensed cream of mushroom soup. I’ve made it without this - if you have enough sauce from the other ingredients, and higher quality beef, then when you finish with the sour cream, it is a good sauce without the canned soup. 
4. (With lower quality beef, now is the point at which you do a long, very low simmer to tenderize the beef, rather than toughening it by boiling.)
5. Just before serving, stir in the sour cream. Serve over hot wide noodles.

Serves 5

originally submitted by mike on Aug 23, 2020