-1 yellow onion
-2 Tbs. butter/margarine
-1/2 Tbs. soy sauce
-Salt/pepper to taste
-1 lb. thawed beef (stew meat or strips)
-1 (10-oz) can condensed mushroom soup, any variety
-4 cups water
-1 (4.5-oz) can mushroom pieces & stems, drained
-1 (12-oz) package egg noodles
-1 cup frozen peas (optional)
-sour cream or mustard (optional)
First, chop a yellow onion into big chunks and toss in the bottom of a large pot with butter/margarine and soy sauce.
Add salt/pepper to taste; stir often over MEDIUM heat until onion is just becoming translucent.
To the onion pot add beef, also cut into large chunks. Continue to stir until meat is mostly (but not all) browned and onions are carmelized.
Pour condensed mushroom soup and 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 mushroom pieces. Increase heat to MEDIUM-HIGH and bring to simmer, stirring often. Once contents of pot begin to bubble, add egg noodles.
If desired, stir in 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.