Beef Stroganoff

Beef Stroganoff is probably my favorite pasta dish. It is simple, hearty and delicious. You can also serve this over rice instead of egg noodles. 

Ingredients

1 lb egg noodles, cooked al dente

1/2 lb chuck roast, cubed

1 Tbsp oil

1/2 yellow onion, diced

1 Tbsp minced garlic

Water

1 lb mushrooms, diced

1 tsp crushed red pepper flakes

1 Tbsp kitchen bouquet

1/2 C sour cream

1 can cream of mushroom soup

salt and pepper to taste

In a large pan over medium high heat, add the oil. When hot add the cubed meat and onion. Cook until meat is browned and onions are soft. Add in the garlic and red pepper flakes and cook for another minute.

Cover the meat with water and simmer until water is almost gone. Cover with water and continue simmering again. Repeat this process another two times until your meat is tender.

When water is almost completely gone, add the mushrooms and cook until they begin to soften. Cover with water again and cook until 1/3 of the water is left. Stir in the salt, pepper, sour cream, cream of mushroom soup and kitchen bouquet. Let simmer for a few minutes. 

Stir in the cooked pasta or serve over steamed rice.