Beef Stroganoff (This is one of my favorite recipes that Lori makes for us)
2 lb. Delmonico Steak, cut 1" thick
4 tbsp. butter
1 large Chopped Onion
2 cans Cream Of Mushroom Soup
1 tsp. Paprika
1 cup Sour Cream
1 pound package of Extra Wide Egg Noodles
We used to use Sirloin steak for this but the meat was tough sometimes. I tried this once using some Delmonico Steaks that we got from Costco and what a difference. If you want the best and easiest way to slice the meat, use an electric carving knife. It makes quick work of the slicing chore. Slice beef across the grain into thin strips. Pull apart any fatty sections and then pile the slices on top of each other and then slice them in half length-wise and then in half width-wise.
In skillet over high heat, melt the 4 tbsp. of butter, and then add the beef and onion, (salt and pepper to taste if you like) cook until meat is no longer pink and onion is tender. Turn off the heat now.
Now to remove the fat: take about four paper towels and wad them into a ball. Move all the meat and onion mixture over to one side and then tilt the pan slightly to the opposite side. This will let the grease roll down the hill so to speak and will form a nice little puddle for you. Stick the wadded up paper towel in the puddle of grease until it all absorbs. Then just toss in the trash. No fuss no muss, and no pouring grease down the sink!
Now get your noodles boiling so that they will be ready when the Stroganoff is done.
Stir in soup and paprika to the meat and oinion mixture and heat throughout (not too hot!).
Stir in Sour Cream (just before the noodles are ready). Serve over hot cooked Extra Wide Egg Noodles.