steak stroganoff...

Oh man.
I haven't posted a recipe in awhile, but I've got a whole slew coming up this week.  (I hope you're all hungry!)

I have had this recipe sitting in my drafts for a month...

I don't know why I haven't finished this post before now because it's one of our favorites!

It's a great take on stroganoff--you can use different cuts of meat depending on what's on sale or what you have on hand.  And the sour cream is added as a garnish rather than cooked into the sauce, which adds a freshness that I love.

Steak Stroganoff 

1 lb. sirloin (or london broil, strip steak, round steak...etc.)

1/2 onion, chopped

1/2 cup water

1 cube beef bouillon

2 tablespoons dehydrated onion

2 tablespoons minced garlic

1/2 tablespoon dried parsley

1 small can cream of mushroom soup

1 teaspoon Kitchen Bouquet

Sliced mushrooms (which I always leave out because I don't do mushroom textures.)

Salt & pepper to taste

Cooked rice or wide noodles

Sour Cream  (I HEART sour cream.  Big time.  And Naturally Yours Fat-free Sour Cream is the best...I prefer it to full fat sour cream, hands down.  You should try it.)

Cut meat into short strips and brown in saucepan.  Add onion and garlic and saute until tender.

Add water, mushroom soup, bouillon, dehydrated onion, parsley, Kitchen Bouquet, mushrooms, salt, and pepper.  Stir well and simmer on low heat for 20 minutes - 2 hours, stirring occasionally. (The longer you let it simmer, the more tender the meat. Add a little more water if necessary.)

Serve over noodles or rice, topped with a dallop of sour cream.  

Mmm...hot beef and noodles, cool sour cream.  The temperature contrast makes it all the more delicious.  You'll never go back to ground beef stroganoff, so consider yourself warned.  And this recipe is easy to double or alter to your tastes.  I often don't even measure.  I just throw in whatever looks good, so don't be scared to add a little more of this or a little less of that.