This one dish that I am asked to make.
Padre Eddie’s Beef Stroganoff
1 to 2 lbs. London broil or Stew Beef
1 lb. Wide egg noodles
2 Containers of sour cream
1 Tablespoon Olive Oil
1 Large onion
5 cloves of garlic (chopped)
2 Tablespoons of Oregano and thyme
1/2 Teaspoon of Sea Salt
1lb of fresh sliced mushroom or two cans of mushrooms
Fresh Ground Pepper
Cut the London broil into stew size chunks (disregard if using stew beef). Brown in a frying pan the London broil, onion, garlic, mushroom, spices and Olive Oil. When the beef is almost done add one container of the sour cream and slowly simmer till the beef is to desired doneness.
In a separate pan cook the egg noodles as directed, drain and put back in pan and add about 2 tablespoons of butter.
When beef, mushrooms and onions and sour cream mixture is finished, add it to the egg noodles and add more sour cream to taste.
Add the fresh ground pepper to taste.
If you like wine, serve with Zinfandel Port Wine (if you can find it) and enjoy!