Beef Stroganoff

INGREDIENTS:

1 pound round steak, or leftover roast beef or London broil, cut in thin strips.

1 can mushrooms, or ½ cup reconstituted dried mushrooms, or ½ cup fresh mushrooms.

1 can cream of mushroom soup

1 large onion, cut in half and sliced thin

2 tbs catsup

1 tbs Worcestershire sauce

½ cup sour cream

1 cup egg noodles

¼ cup dried spinach flakes

METHOD:

Sauté: sliced onions and mushrooms in 1 tablespoon olive oil until onions are transparent, and mushroom soft. Remove from pan and brown meat slices.

When almost brown, put the onions and mushrooms back in pan with meat.

Add one can mushroom soup as it comes from the can. Don’t add milk to the soup.

Add the catsup and Worcestershire sauce, and simmer on the lowest heat possible for 15 minutes.

Meanwhile, boil water in pot, and when boiling, add noodles and spinach flakes. When noodles are done, drain, and mix with 1 tablespoon butter or margarine. Add the sour cream to the meat mixture when the noodles are done, heat until cream is warm. Don’t overheat, as the cream could curdle and make a mess out of the meal.

Place noodles on each dinner plate, and top with meat mixture. Sprinkle with parsley if desired...

This recipe will serve 4. It keeps well in the fridge and reheats nicely on low heat for another meal.

From "The Frugal Yacht"