Beef Stroganoff

Ingredients:
1/2 pound Flank steak, cube steak, or Rump steak (anything inexpensive) Medium Onion diced medium
3 cloves of garlic minced
dollop of Dijon mustard
can of condensed mushroom soup
1 cup button mushrooms (sliced in half)
1/4 cup creme fresh (sour cream)
1 cup of red wine
beef bouillon cube (OXO brand preferred) Worcestershire sauce
2 Tbs flour
1 tsp garlic powder
salt, pepper olive oil
Tagliatelle or wide flat egg noodles or rice


Slice steak into thin strips place in bowl with garlic powder, salt pepper toss to coat steak.

in a large saute (fry) pan on medium high heat add 2 turns of the pan with olive oil add the steak and a few shakes of Worcestershire sauce and cook till brown (approx 5mins.) Remove steak from the pan put in a bowl.

Add onions and mushrooms to the pan if the pan needs to be deglazed (or the mushrooms and onions begin to stick) start adding the red wine and scrapping the bottom of the pan to get the steak bits up. When the onions translucent and the mushrooms start to soften add bouillon cube, mustard, and garlic stir it into the wine. Add the mushroom soup.

mixture my be thick can be loosed with more wine or water. add 1/4 cup at a time. Return the steak to the pan. taste sauce more salt might be needed season to taste. Cover pan and reduce heat to low let simmer 30-45 mins.

serve over tagliatelle pasta or white rice. garnish with flat leaf parsley.