Beef Stroganoff

On the Leffler menu tonight...Beef Stroganoff. This is the second time I've made this meal and by far tonight was the best. I changed it up a bit with how I cooked the beef and I think that made all the difference. Here's what you'll need...if you want to try this meal.

Ingredients:

4 Tbs olive oil (I used 2 Tbs garlic infused olive oil and 2 Tbs basil infused olive oil)

1 lb cubed beef stew meat

5 Tbs flour

3 Tbs dried onion flakes

Salt and Pepper to taste

1 can cream of chicken

1 lb egg noodles

What you do:

Over medium high heat warm the olive oil. Place flour in ziplock baggie. Toss stew meat in flour and make sure the meat is completely covered. Once meat is covered and olive oil is warm add meat to pan. Allow meat to begin to brown. As meat is browning season with salt, pepper and onion flakes. Continue to toss until meat is fully cooked.

As meat is browning, boil 4 Qts of water in separate pan and follow directions on egg noodle package for cooking time. Make sure to salt your boiling water before you add the noodles so they don't stick together.

When you have about 5 minutes left of cooking the noodles add entire can of cream of chicken to browned stew meat. When you do this it will be VERY thick. Either add a bit of water or chicken stock to loosen mixture. You don't want a soup mixture but you want the stew meat to be able to move around.

Drain the noodles and put back in hot pan. Add your beef to the noddles and mix.

Serve alongside fresh vegetables and warm bread. YUM!

-AKL