BEEF STROGANOFF

I made this a lot when Dan and I were first married, and it is one of the few recipes that I still make from those early days.

1 package Lipton Onion Soup Mix

3/4 cup water

2 Tb. canola oil

1 lb. top sirloin steak (or whatever cut you prefer), cut into thin strips

1/2 lb. wide or extra-wide egg noodles

1 can cream of mushroom soup

1 cup sour cream

Bring two quarts of water to a boil and keep it boiling and ready to go--you'll cook the noodles after the stroganoff is made.

In a small bowl dissolve the onion soup mix into the water and let sit until needed.

In a 12-inch skillet heat 1 tablespoon canola oil over high heat until just smoking. Add half of the steak and cook until done, about 2-3 minutes, then remove from pan to a plate. Add another tablespoon of oil to the hot pan and cook the second half of meat in the same manner. Once that batch of meat is done add back the first batch of cooked meat plus any accumulated juices on the plate. Stir in the cream of mushroom soup, onion soup dissolved in water, and sour cream. Keep warm over low heat until noodles are ready. 

Add 1 tablespoon of salt to the boiling water and then the noodles. Egg noodles cook quickly, usually only about 6 minutes--set a timer! Drain and add to the stroganoff; serve.