Beef Stroganoff

Put some flour in a large bowl and put a little salt and pepper in it and mix. Then cut the steak up into small bite-size pieces. Put the steak in the bowl of flour and firmly coat the outside of the steak with the flour. Shake off all the excess flour from the meat.

In a large frying pan, put some butter in and melt it on medium or medium-high heat. Put all the steak in the pan and cook and brown the meat for about 30 minutes, turning every 5 minutes or so. Add more butter if necessary.

In a separate pan, cook the diced onions in butter until tender and browned. Slice the mushrooms and cook them in a separate pan with a little butter until tender. After the mushrooms have cooked, drain the juice from the pan.

In a large 12-quart pot, combine the steak, onions and mushrooms. Pour in the Campbell’s Beef Consomme soup. Add more if needed. Set on medium heat until mixture begins to boil, and then reduce heat to medium-low. Cook slowly for the next 2 hours until the mixture thickens. Don’t put a lid on top of the pot. Stir every 5 minutes or so to prevent burning.

After 2 hours, add the sour cream. DON’T FORGET TO ADD THE SOUR CREAM! Stir in the sour cream and cook for 5 more minutes. Boil egg noodles (or rice), and pour stroganoff over the noodles or rice.

Optional: Serve with vegetable and mashed potatoes and dinner rolls.