Beef Stroganoff

This has been one of my favorite meals since I was a kid!

INGREDIENTS:

1 tablespoon butter

1 to 1-1/2 pounds round or sirloin steak, cut into thin slices (the thinner the better)

1/4 cup chopped onion

2 beef bouillon cubes

1 small 10-1/2 ounce can condensed cream of mushroom soup

1 4 ounce can mushroom stems and pieces, undrained

1/8 teaspoon pepper

1 cup (8 ounces) sour cream

DIRECTIONS:

Preheat 10-inch skillet (or if you're messy like me, a 6 quart stockpot). Melt butter and add steak slices and onion. Brown about 5 minutes. Add bouillon and cover, reduce heat to low and simmer 20-25 minutes. Add soup, mushrooms and pepper, stirring to blend. Turn off heat and add sour cream, stirring to blend. Serve over hot cooked extra wide egg noodles.

*You may use reduced fat sour cream for a healthier meal, but the sauce will be thinner and less creamy.

*A trick my mom taught is to cut the steak while it is still slightly frozen. You can get much thinner slices this way.

*My grandpa always liked this dinner without the sour cream.