(12 oz) chive and onion sour cream1 In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.
mushrooms and salt to taste. Cook about 5 minutes or until browned.
evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream.
Please note below is my Version of the Classic BeefStroganoff (adapted from Betty Crocker's). I started by sauteing my combination pack of stir fry beef and beef cubes in butter with onion first and then added my garlic
I love regular beefStroganoff, but I like this just as much. 1+ pound stewing beef (such as chuck), cut into 1 inch cubes. 6-8 cups beef broth (use 8c for a thinner, less noodle-y soup). Heat the oil in a large pan over medium-high heat, season the beef with salt and pepper to taste, add to the pan and cook until lightly browned on all sides, about 5-8 minutes per side, and then transfer to a large slow cooker