Beef Stroganoff

• 2 lb. round steak, cut into cubes
• 2 cloves garlic, minced
• 2 cans Campbell's beef broth
• 1 pkg. wide egg noodles
• 1 stick margarine
• 1 finely chopped onion
• 1 large can sliced mushrooms
• 1 large tub sour cream
• flour
• 2 large baking potatoes, peeled
• 1/2 lb. chorizo
• 1/2 c. finely chopped onions
• 4 eggs
• 1 avocado, sliced
• cilantro or parsley sprigs

1. Cut potatoes into 1/4-inch thick slices and then into 1/4-inch dices.
2. Remove chorizo from casing and place in a large skillet. Cook and mash chorizo until lightly browned and fat has melted. Add diced potatoes and onions.
3. Cover and cook over medium heat until potatoes are tender, about 15 minutes.
4. Remove lid.
5. With the back of spoon, press 4 indentions in mixtures.
6. Break an egg into each indention.
7. Cover and cook until eggs are set (about five minutes).

garlic, campbells beef, wide egg noodles, margarine, onion, mushrooms, sour cream, flour, baking potatoes, chorizo, onions, eggs, avocado, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=560652 (may not work)