This was our dinner tonight. I didn't have the sour cream and mushrooms to make a traditional stroganoff, so I sliced up a NY strip steak and used what I had. It turned out really good! Of course, I forgot to take the picture until after we ate so the pic is of the leftovers. This made enough for two with leftovers, but not enough for four.
8 to 12 oz of tender beef steak such as NY strip, sliced thin
1 Tbls olive oil
1/2 medium onion, chopped
1 can crm of mushroom soup
8 oz beef broth
2-4 tbls milk
garlic powder, salt and pepper
8 oz. egg noodles
Heat oil in large skillet, add meat and onions, cook over med-high heat until meat is browned and cooked through. Meanwhile in a small bowl mix the soup and beef broth until smooth. Reduce heat and add broth mixture to the skillet; stir to combine. Add milk to thin to creamy consistency. Sprinkle with garlic powder, salt and pepper to taste. Allow to simmer over low heat while you prepare the noodles. This will allow flavors to blend. Do NOT Boil!
Prepare noodles according to pkg instructions. Drain and toss with 1 Tbls butter to prevent sticking. Serve Stroganoff over noodles.
Green Beans Ceasar
1 can french cut green beans, drained
1 Tbls salad oil
1/2 Tbls white vinegar
1/2 Tbls instant dried onions
1/2 clove garlic, minced
1 Tbls dry bread crumbs
1 Tbls grated Parmesan cheese (I use fresh)
1/2 Tbls butter, melted
Heat oven to 350 F. Toss beans with salad oil, vinegar, onion, salt, garlic and pepper. Put into ungreased casserole dish. Stir together the bread crumbs, cheese and butter; sprinkle over the beans. Bake uncovered 20-30 minutes or until heated through.
* The vinegar gives these beans a tangy bite. Adults seem to love them, but most kids will wrinkle their noses the first time you serve them so you may want to have some regular beans on the back burner for them. :)