Stroganoff . . .

For this stroganoff recipe I use flat iron steaks because it cuts so easily and is so tender. You can also use beef strips or even round steak that you thinly slice. I have even bought meat that is specifically cut for making jerky since it is already thin. I suppose you could use stew meat also.

Brown 1 pound of beef thinly cut in a skillet with 1 tablespoon of oil. When done add 1 can of mushroom soup and 1/2 cup of water. Stir in a package of onion soup mix. You can add mushrooms either fresh or canned if desired. Cook on medium for 20 minutes or so, until flavors are melded together and soup is evenly cooked. Reduce heat and add 1/2 cup of sour cream and just heat through, do not boil or cream will turn.

Serve over egg noodles.