Beef Stroganoff
When you think of hearty dishes, beef stroganoff is one of the heartiest. Having its origins in Russia and having survived a couple hundred years of remakes, it deserves it’s place in the weekly line-up. It is simple and easy to make. I always make mine with left-over beef. Extra pot roast works great. You can also use steak, cut up into strips or bite-size pieces. Ingredients: Left-over beef of any kind. You need about a pound. Cut this into bite-size pieces or strips. 1 package of sliced mushrooms, 8oz. Use any kind you prefer. 1 small onion sliced or diced (I like to use a red one) 1 cube butter 1 teaspoon Salt ½ teaspoon Pepper 4 to 5 Tablespoon (to taste), Worcestershire sauce (I use Lea & Perrins for its excellent flavor) 1 teaspoon Herbs de Province ½ lb. bag of egg noodles boiled Between 1 cup and 1 ½ cups of sour cream. This depends on how saucy you like it. Light sour cream works just as well as the full fat. This will cut the calorie count a bit. H...