Beef Stroganoff

Beef Stroganoff

Ingredients:
1-2 Pounds of Beef Stew Meat, fat trimmed, and cut into bite size pieces
1/2 Cup of All Purpose Flour
1tsp Garlic Powder
1tsp Onion Powder
1tsp of Black Pepper
1tsp of Parsley
1tsp of the left over Flour
2Tbls of Olive Oil
2Tbls of Butter
1Medium Onion Diced
1Package of Fresh Mushrooms, cleaned and sliced small
1(10oz)Can of Beef Broth
1(10oz)Can of Cream of Mushroom Soup
Salt & Pepper to Taste
1Cup of Sour Cream
1Package of Egg Noodles, cooked to desired tenderness
1Gallon Ziplock Bag

Directions:

Trim the fat off the pieces of stew meat and cut into bite size pieces. In a 1 Gallon Ziplock bag, combine the 1/2Cup of Flour, Garlic Powder, Onion Powder, Black Pepper, & Parlsey. Add the meat to the bag and coat the meat by shaking it all up thoroughly. 

In a large non-stick skillet, add the Olive Oil and the Butter, heat on Medium-High. When the butter is melted completely and the pan is hot, using your hands put the coated Stew Meat into the pan. Do not pour the entire bag into the pan, you don't want all the extra flour in the pan. Brown the meat quickly, you do not have to cook it through. About eight minutes total, while stirring. Take the meat out with a slotted spoon and set aside. 

Add Sliced Mushrooms and Onions to the pan and cook until the Onions are Clear and the Mushrooms are soft. Put the Stew Meat back in the pan, sprinkle with the 1tsp of left over flour, add in your Cream of Mushroom Soup, and Beef Broth, stir together well. Cover and cook on low for about 30 minutes. Make your noodles now while you're Stroganoff is finishing. 

After the 30 minutes add Salt and Pepper to Taste. Stir in the Sour Cream just before you serve. Serve over cooked Egg Noodles. 

Enjoy!