Beef or Venison Stroganoff

Beef Stroganoff

1-2 pounds of beef or venison stir fry meat (Let us know if you want a venison ham sliced for stir fry.)

2 cans of Cream of Mushroom Soup

1 can of Cream of Chicken Soup

½ cup beef broth

½ cup sour cream

1 package of egg noodles

Cook the strips of meat on low in a pan with enough water (or beef broth) to prevent the meat from burning. The meat can be cooked quickly if you do not have much time, but the slower and longer you cook the meat, the more tender it will become.

Once the meat has cooked through, drain any excess water that did not get absorbed when cooking the meat, then put the meat back in the pan. Add both cans of cream of mushroom soup, the cream of chicken soup, and beef broth into the pan with the meat. Once you have everything mixed, let the mixture heat and combine for at least 15 minutes.

After the mixture has been heated throughout, take the pot off of the heat. Mix in the sour cream. (If you mix the sour cream in while being heated, it might curdle.)

Let the mixture heat up and it is ready to be served! Our family favorite is to serve it over egg noodles, but you can put it on top of the noodle of your choice.

HELPFUL HINTS:

- The contents of this recipe tend to get salty quick when mixed together, so make sure you do not add any salt! You can add pepper to taste.

- This recipe is more of a dump and pour type recipe, not a recipe where you need to follow the precise amount of each ingredient. So once it is all combined, add more of whichever flavor you feel it needs!

- If you like mushrooms, add a drained can of sliced mushrooms.

From Kristin Kierspe Cordray's kitchen