Menu 20: Beef Stroganoff

I invented this recipe for Grace’s Kitchen to serve in Cordova and it was a hit! Tonight I served it at a local mission, and all the men really liked it. I have no idea if this is like a traditional stroganoff recipe, but it made sense in my head. Beef stew meat is kind of tough, so it needs to be cooked for a while to become tender. If you prefer, you could cook the meat mixture in a slow-cooker and then combine it with the noodles and sour cream. Enjoy!

Beef Stroganoff
2 lb. beef stew meat
Montreal steak seasoning
2 onions, chopped
3 celery ribs, thinly sliced
1 (8-oz.) package mushrooms, thinly sliced (optional)
1 cup beef broth
2 cups light sour cream
1 (16-oz.) bag egg noodles, cooked
Salt and pepper to taste

1. Sprinkle steak seasoning generously over meat; toss. Place onions, celery, and, if desired, mushrooms in a baking pan, and top with meat. Pour in beef broth.
2. Bake at 400° for 2 hours or until tender. Remove from oven, and stir in sour cream and cooked noodles. Season with salt and pepper to taste. Return to oven, and bake 15 more minutes or until thoroughly heated. Serve immediately.