2 to 2 1/2 lb. beef stew meat
1 env. dry onion soup mix (Lipton)
1 (10 oz.) can cream of mushroom soup
1 (8 oz.) tub dairy sour cream
salt, white pepper and garlic powder, to taste
2 tbsp. cornstarch
1 1/2 to 2 cups water, divided
butter or olive oil
1 (12 oz.) pkg. Dutch wide egg noodles

Melt butter or put olive oil in Dutch oven pan or large frying pan, just enough to coat bottom of pan. Cut meat into bite-sized pieces and brown in oil or butter. Add salt, white pepper and garlic powder at this time. Cook until brown and you see no red.

Add dry onion soup mix at this time with one cu[ of water and cook about 45 minutes, stirring occasionally. Then add your cream of mushroom soup and cook another 20 minutes until meat is tender.

Note: I usually thicken mine at this time with a mixture of cornstarch and water, about 1/2 cup to 1 cup.

You can flour your meat at the beginning when you are browning if you prefer. After thickening your mixture then add your dairy sour cream and cook about five minutes longer.

Eat over egg noodles. After boiling your noodles until their tender, drain them and put some butter on them to keep them from sticking.

Pour your stroganoff sauce over noodles on each plate. We eat this with warmed green beans or a salad and garlic bread.

Submitted by: Claire Wesselhoft