Omaha Steaks Beef Stroganoff With Noodles

This easy to make Beef stroganoff recipe uses Cream of Mushroom soup as one of the major ingredients of the sauce.

Ingredients

• 1 pound Round steak cut into thin strips or cubes
• 16 oz. Fettuccine, Spaghetti, or Noodles
• ½ cup extra virgin olive oil or half stick butter
• 1 lemon or ¼ cup lemon juice
• Parsley Flakes
• 1/2 cup Onion chopped
• 2 tablespoon Butter or margarine 
• 2 tablespoon extra virgin olive oil
• 1 can Condensed cream of mushroom soup 
• 1/4 cup to half a can Water 
• 1/2 cup Sour cream 
• 1/2 teaspoon Paprika 
• 1/3 cup Sherry, Whiskey, or Red Wine 
• Alternate, substitute Sherry or Wine with fresh lemon

Instructions

Marinate the round steak overnight by seasoning with salt, paprika, olive oil, and some wine (include the lemon instead if not using liquor).

Cook the Fettuccine, Spaghetti, or Noodles and add a little salt in the water for approximately ten minutes or until tender. Add some cold water to stop the pasta from expanding and over processing. Then cover pan and set aside.

Brown steak with onion, olive oil, and add butter in a deep frying pan. Separately, stir the cream of mushroom soup and water until creamy. Then add sour cream and paprika and pore over browned beef.

Cover and cook over low heat until meat is tender. Stir often. Approximately, five minutes prior to removing from heat add lemon. Also, if using liquor just before serving, add sherry, whiskey, or red wine, and simmer for one minute.

Drain pasta. If using lemon, add half a cup of olive oil and lemon then sprinkle about a tablespoon of parsley flakes. If using liquor, melt half a stick of butter over pasta and add parsley flakes.

Serve the cream of mushroom beef stroganoff sauce over noodles on a platter or on individual plates.

This beef stroganoff recipe using cream of mushroom soup as a sauce base with its variations will please everyone in the family and satisfy your guest by serving approximately 4 to 6 individuals. This meal can be accompanied with your favorite red wine and served with a special preparation of vegetables that are easy to throw together:

QUICK & SWEET ASPARAGUS & CARROTS

• 1 bunch of Asparagus (cut into one-inch parts)
• 5 - 8 Carrots (peeled and French cut into one-inch parts)
• 1 medium Onion (diced)
• ½ cup Extra Virgin Olive Oil
• ¼ to ½ cup Soy or Worcestershire Sauce

Place diced onion into a large frying pan over the stove at medium heat with a few tablespoons of extra virgin olive oil, and cook until onion has softened (do not brown/sauté). Combine asparagus and carrots and pore soy or worcestershire sauce. Then cover and cook until tender at low to medium heat.

Optional……Add raisins when vegetables are ready.