Mama Delilah's Beef Stroganoff

• 2 pounds stewing beef cut bite sized
• 13.5 ounces mushrooms, canned drained
• 1 whole yellow onion sliced
• 3 cloves garlic minced
• 1 tablespoon olive oil, extra-virgin
• 1/4 cup red wine
• 8 ounces sour cream
• 10.75 ounces soup, cream of mushroom
• 1 pound egg noodles
• 3 cups water (for marinade)
• 5 teaspoons beef soup base (for marinade)
• 1 tablespoon soy sauce, tamari (for marinade)
• 1 tablespoon worcestershire sauce (for marinade)

1. Marinade beef cubes overnight
2. Remove beef cubes from marinade, reserving marinade.
3. Add olive oil to skillet and brown beef cubes on all sides.
4. Remove browned beef, set to the side
5. In same pan, saute 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.

stewing beef, mushrooms, onion, garlic, olive oil, red wine, sour cream, cream of mushroom, egg noodles, water, beef soup base, soy sauce, worcestershire sauce

Taken from recipeland.com/recipe/v/mama-delilahs-beef-stroganoff-50107 (may not work)