Beef Stroganoff

This is what we always have when we have left over steak! This works well with any cut.

Beef Stroganoff

2 8oz bags of no yolk egg noodles
1 family size can of cream of mushroom
1 small can of cream of mushroom
Fill the large family can 3/4 full of milk
1 small can of mushroom bits
Salt, pepper to taste
2 cloves garlic
2 Tbl. olive oil.

Boil salted water and once water boils add 2 pkgs of egg noodles. While water is boiling prepare steak.
Slice steak into thin strips. Have at least 2 to 3 steaks left over.
Over medium heat lightly toast minced garlic and add meat strips to pan, pour entire can of mushroom bits into pan.
Drain water from noodles and return noodles back to pan. Turn stove on low to med. heat. Add steak and mushrooms to noodles.
Add cream of mushrooms to the top of noodles. Take large cream of mushroom can and fill 3/4 full with milk or heavy cream. Add to noodles. Stir until well blended and heated. If mixture is too thick add additional milk.