Beef Stroganoff


3 lb. sirloin steak, cut in ¼” by 2-3 “ strips
salt & pepper
Flour to dredge meat
Oil for browning meat
Beef broth or water
1 bay leaf
3 cans low sodium Campbell’s mushroom soup
3 cans sliced mushrooms, drained
16 oz sour cream
2 pkgs American Beauty Krinkly Noodles

Dredge seasoned meat in flour.
Brown in batches in hot oil, removing meat as batches brown.
Put all meat in a large heavy pot, cover with beef broth or water.
Add a bay leaf.
Simmer, stirring often for at least 30 minutes.
Add low sodium Campbell’s mushroom soup & drained sliced mushrooms.
Simmer on very low heat till ready to serve.
Meanwhile, cook & butter American Beauty Krinkly Noodles. They cook in 7 minutes.

Just before serving, add sour cream. Heat, but do not boil!
Serve stroganoff over noodles, but not stirred into the noodles.

May make sauce ahead and freeze, but do not add the sour cream until you are serving the dish. Refrigerate or freeze sauce separately from noodles.


Virginia's mother's recipe. Serve only with American Beauty Krinkly noodles.