posted by Gabi 04-05-100 10:20 AM
Beef Stroganoff
1 to 2 lbs. Stew meat
1 onion peeled, but not chopped
4 cloves garlic, peeled, not chopped
1 (10 3/4 oz.) can Campbell’s condensed tomato soup
about 1 cup cream sherry
about 1-2 cups sour cream
Wide egg noodles
Brown the meat with the whole onion and garlic. When brown, add can of soup. Pour sherry in can and swish around to mix in soup stuck around can's side. Top off with water to make 1 can liquid. Pour into pot, and simmer. The longer you cook it, the more tender the meat, but can cook for 20-30 minutes.
Remove whole onion, and garlic cloves (if they haven't disintgrated). Add water while cooking if necessary.
Boil wide egg noodles as directed. Just before serving, stir in sour cream to taste. Just heat through. Serve over egg noodles.