Mama Delilah's Beef Stroganoff

• 2 lbs stew beef chunks
• 3 (4 1/2 ounce) cans mushroom stems and pieces, drained
• 1 teaspoon olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 14 cup red wine
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) container sour cream
• 16 ounces egg noodles
• 3 cups water
• 8 beef bouillon cubes
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce

1. Marinade beef cubes overnight
2. Remove beef cubes from marinade, reserving marinade.
3. Add olice oil to skillet and brown beef cubes on all sides.
4. Remove browned beef, set to the side
5. In same pan, sautee onions and garlic, until onions are transluscent
6. Deglaze with red wine, scraping all browned bits.
7. Place browned beef back into skillet.
8. Add marinade
9. Simmer on low for 60 to 90 minutes, or until beef has reached desired tenderness
10. Add sour cream, cream of mushroom soup and mushrooms to beef mixture five to ten minutes before serving.
11. Prepare egg noodles according to package, drain
12. Serve over egg noodles.

mushroom stems, olive oil, onion, garlic, red wine, cream of mushroom soup, sour cream, egg noodles, water, soy sauce, worcestershire sauce

Taken from www.food.com/recipe/mama-delilahs-beef-stroganoff-406309 (may not work)