Beef Stroganaff

• 1 12 lbs stew meat
• 1 medium yellow onion
• 1 (8 ounce) package fresh mushrooms
• 1 (16 ounce) packageextra wide egg noodles
• 2 teaspoons extra virgin olive oil
• 1 (2 ounce) packetof lipton beefy mushroom dry soup mix
• 12 cup sour cream

1. The first thing I like to do is cut the stew meat into smaller pieces.
2. It always nice to make your food pretty, plus if all of the pieces are close to equal size it will cook evenly.
3. Dice medium onion.
4. Cut mushrooms up, if you didn't by pre sliced.
5. Heat oil over medium heat in skillet.
6. Add stew meat and onions, stir until all sides of meat are browned.
7. Add mushrooms, cook about 2 minutes.
8. Add soup mix and 2 cups water, mix well and bring to boil.
9. Reduce heat to simmer.
10. Boil water for egg noodles, add noodles, cook according to package directions.
11. While noodles are cooking you may want to thicken your meat mixture.
12. First turn the heat up to medium.
13. Then add a tablespoon of cornstarch into a 1/4 measuring cup, fill with milk and mix well.
14. Drop a little of the mixture into the gravy mix at a time stirring until it is to your desired thickness.
15. Drain Noodles, add to skillet.
16. Once completely mixed add sour cream, stir will and serve.

stew meat, yellow onion, mushrooms, egg noodles, extra virgin olive oil, beefy mushroom, sour cream

Taken from www.food.com/recipe/beef-stroganaff-525154 (may not work)