This is a delicious re-vamp of an all time classic family favorite. Egg noodles are the typical pasta used in this dish, however, when looking in the pantry I found regular spaghetti noodles that served the same purpose. When we talk about meal planning and making meals ahead of time, I often freeze the sauce and then when I need it, thaw, heat, and before serving, and then add the sour cream. Good for those last minute meal ideas! I prefer to serve the Stroganoff with noodles, but it can also be served with rice or potatoes.
1 pound boneless, tender round steak cut into 1/8 strips
1 clove garlic, pressed
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter or margarine
1 pound mushrooms, sliced
1/2 cup onion, finely chopped
1/4 cup warm water
1 10-ounce can Cream of Chicken soup, undiluted
2 beef bouillon cubes
1 Tablespoon red wine vinegar or red wine
1 cup sour cream
1 cup cooked peas
Chopped parsley, chives or green onions
Rub round steak with garlic. Cut meat into 1/8-inch strips by 2 1/2 inches long.
In a small mixing bowl, stir tpogether flour, salt and pepper. Toss meat strips in flour mixture, coating well.
In a large skillet with lid, heat butter. In hot butter, brown meat strips, stirring frequently to brown evenly. Add onion and mushrooms and cook 5 minutes, or until golden.
Add water and chicken soup, red wine vinegar stirring to blend. Heat to boiling. Reduce heat and simmer 1-1 1/2 hours over very low heat.
Just before serving, stir in sour cream and peas. Heat just to boiling point.
Pour into a serving dish, sprinkle with chopped parsley, chives or green onions.
Just before s