Beef Stroganoff

Monday was a good day and dinner made it even better. It only took about 30 minutes to make the stroganoff and dishes took even less. I was resting on the couch by 6:30!!!

Beef Stroganoff

1 ½ Lbs Top round thinly cut
6 Tbl flour
4 cups water
2 Tbl ketchup
1Tbl W sauce
¼ cup Sour cream

1 Package extra wide egg noodles

While you're cooking the noodles fry the meat in about 6 Tblsp olive oil and season it with a little garlic and onion powder. Stir in flour; add water ketchup and W. sauce. Cook until thickened, flavors blend and meat is tender. Add sour cream and salt to taste and serve over extra wide egg noodles.

**Note** There are several things I have adjusted to this meal that I think you should know.

1. I fry my meat before I slice it and I do it the day before I plan to make the meal. Through my mothers experience and wisdom she has found that the meat tends to be more tender and can be sliced thinner if you cut it after it has been cooked and cooled. Then when I am actually preparing the stroganoff I fry the already sliced meat in the olive oil and precede as the recipe shows.

2. Sometimes the gravy doesn't thicken as much as I would like. So I use 1 tbl corn starch and stir in just barely enough water to make a paste. Then as I'm stirring the gravy I add the paste until it thickens.

3. As you'll notice in the picture above I have peas on my stroganoff. In my head peas just go well with this meal, but I happen to hate the texture of peas and really don't enjoy eating them. So, I cook them in a different pot them when serving my own plate put them on top so they just blend in with the other flavors.

Let me know if you have any questions. I'm not sure how clear this is to someone to hasn't made it before.