Beef Stroganoff



Olive oil - 1 large Spanish onion - Aeromat - 2 lb. White mushrooms (sliced) - 1 large roast beef (Sirloin Tip or better) - 1 pkg Onion Soup Mix - Maggi - Season Salt - “Knorr” Powdered Beef Stock - large broad egg noodles - Red Wine, (Jackson-Triggs, Shiraz) - Sour Cream

2:00 PM / Place wok on Med/Low heat & add a little olive oil Cut up one BIG Spanish onion and place into wok. Sprinkle with Aeromat (Vegetable seasoning). Add 2 lbs of fresh sliced white mushrooms & sprinkle about 2 oz of red wine over them so that every mushroom has a drop or two of wine on it. (I use Jackson-Triggs, Shiraz). Let stand on low heat for 10 minutes. Then stir every 10 minutes.
Start cutting up a roast beef into one ounce cubes. Discard any fat
3:00 PM / Add beef to wok and sprinkle Maggi over beef. Shake a little season salt over as well.
Take one heaping Tbsp of “Knorr” powdered beef stalk and sprinkle over beef. Let stand on med/low heat for 10 minutes. Then stir every 10 minutes.
**if the beef starts to dry out at all, just ad water (You want enough water to braise the meat so it will become very tender. 1/4 inch of liquid will do.
4:00 PM / Add a pkg. of Onion Soup mix to the Beef, Mushrooms & Onions. Let stand on med/low heat for 10 minutes. Then stir every 10 minutes.
5:00 PM / Place a large pot of water on High Heat and bring to boil.
5:30 PM / Add 1/2 pkg. of large broad egg noodles to boiling water.
Add a 500 ml. tub of Sour Cream to wok and then add a half bottle of wine... STIR! Place and Medium/High Heat & stir every 30 seconds or when needed.
Somewhere between 20 & 30 minutes the Wine/Sour Cream mix will turn into a paste. You don’t want that! You want to time so that the Wine/Sour Cream mix is still liquid, but thikening nicely.
6:00 PM / Serve Beef over beef of egg noodles. Get lots of that sauce on there too.