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This is a great recipe for weeknights because not only is it made out of regular pantry/freezer items you probably already have, but you can use any cut of beef you want. So, if it’s on sale, it’s stroganoff!
I usually just cut up a cheap beef steak for this dish, but I landed a good deal on a 1-lb. package of stew meat at the deli counter last week, so it stood in (beautifully) for the steak. (You can also use frozen meatballs if they’re on sale; just microwave thaw them and toss them in with the onions and soy sauce stage.)
First, chop a yellow onion into big chunks and toss in the bottom of a large pot with 2 tablespoons butter/margarine and about 1/2 tablespoon soy sauce.
Add salt/pepper to taste; stir often over MEDIUM heat until onion is just becoming translucent.
To the onion pot add 1 lb. beef, also cut into large chunks. Continue to stir until meat is mostly (but not all) browned and onions are carmelized.
Pour 1 (10-ounce) can condensed mushroom soup and about 4 cups water
into the pot. You can use any variety of mushroom soup; I used Golden Mushroom this time but “Cream of Mushroom” works just as well. Stir very well until soup is diluted.
Add a 4.5-ounce can of mushroom pieces (drained). Increase heat to MEDIUM-HIGH and bring to simmer, stirring often. Once contents of pot begin to bubble, add a 12-ounce bag of egg noodles, any variety.
I really like those square Amish noodles that look like little dumplings–Pennsylvania Dutch is a good brand. But I often just use plain twirly egg noodles. It really doesn’t matter.
If desired, stir in about 1 cup frozen peas after adding noodles. Cover and simmer, checking often and stirring to prevent noodles from sticking.
Once noodles have achieved desired doneness, remove pot from heat and let stand a couple of minutes, uncovered, while the sauce thickens.
Dish stroganoff into individual serving bowls. Serve laced with sour cream and chives or mustard for a tangy presentation. Brown-N-Serve rolls are another handy companion.