Beef Stroganoff

What I remember most about Mom's beef stroganoff is that she always served it with egg noodles. When I found Mom's recipe, it stated that it could be served with rice or noodles. To me, beef stroganoff should always be served with egg noodles. Mom's recipe also called from ground beef. Again, I am sure that ground beef would be just fine, but Mom always used round steak, and so did I.

In doing a Google search, it turns out that beef stroganoff is Russian in origin and has been around and in recipe books for quite some time. There are variations, but the key ingredients are beef, mushrooms, onion, and sour cream. If you don't have dry mustard, your could easily substitute any prepared mustard. You could also use canned mushrooms instead of fresh mushrooms. It had been years since I had had beef stroganoff, but it tasted just as I remembered it.

Beef Stroganoff

• 1 pound round steak
• 1 cup chopped onion
• 8 oz. fresh mushroom, sliced
• 1/2 tsp. garlic salt
• 1/2 tsp. dry mustard
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup beef stock
• cooked egg noodles

Slice or cube the steak. Saute the first five ingredients in a skillet until the beef is browned and the onion is tender. Combine the mayonnaise, sour cream and beef stock, then stir it into the meat mixture. Cook over low heat for 10 to 15 minutes. Serve over the cooked noodles. Enjoy!