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Beef Stroganoff
1 1/2 pounds round steak -- cut into strips
2 Tablespoons cooking oil or butter
1 Tablespoon flour
1 can cream of mushroom soup
1 each cloves minced garlic -- 1 or 2 cloves
2 cups sliced onions
1 pound fresh mushrooms -- sliced
1 Tablespoon Worcestershire sauce
1 cup sour cream
salt and pepper -- to taste
all purpose seasoning -- to taste
egg noodles -- cooked
In a Dutch oven over medium heat, cook garlic and steak in small amount of oil until well browned. Turn heat to low and add onions. Cook this slowly with the lid off (don't steam the onions). Stir often. You can cook this for 30 to 45 minutes adding oil as necessary. The onions will go golden brown and caramelize. The slower you cook the onions the sweeter they will be. It takes a little longer but is well worth it. Turn heat to medium and add mushrooms and Worcestershire sauce. Cook until mushrooms are tender. Sprinkle flour over top and stir to coat. Add salt, pepper and soup. Cook until thickened then fold in sour cream. Heat through then serve over hot noodles.
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