Aunt Lily's Beef Stroganoff
When I was Young, we would visit my aunt a few times a year and each and every time should would lay out this spread of fried shrimp, salad, corn on the cob, beef stroganoff and this list goes on. Even then I knew the best thing on that table was My Aunt Lily's Homemade Beef Stroganoff and the shrimp, but we will get to that one on another day.
Years later, as a young adult, I called her up for the recipe and she willingly gave it to me. However, with all the women in my family, a recipe comes with full animated instructions and death threats if we don't do as we are told, LOL As a Mom, I get it now, I don't want my name on a crap recipe LOL.
So here we go, oh and by the way, I serve this with a ginger salad as it goes super well with the flavors.
1-1/2 pounds Skirt Steak, cut into thin bite size strips
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1 cup All-purpose flour
2-3 tablespoons olive oil
2 tablespoons butter
1 medium onion, cut in half and sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
1 Bag of Cooked egg noodles
Cut the the steak strips into bite size strips and coat with the salt, pepper and garlic powder mixture, and then toss into the flour to dust.
Meanwhile boil the water and toss in the egg noodles. Cook to al dente, drain and set aside.
In a Large Skillet, Melt the butter and drizzle in the olive oil, then toss in the steak.
Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender and the mushrooms start to express water.
Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
Stir in the sour cream right before you serve. Serve over the cooked noodles.
This is one of the easiest meals to make and it is very very good, even as a left over for lunch the next day, just be careful heating up sour cream dishes, don't overcook them.
I hope you enjoy and as usual please leave any tips or tricks in the comment section below.