My Mother-in-Law's Beef Stroganoff

Well, she's not my Mother-in-Law now, but I still serve the dish. The recipe outlasted the marriage, so to speak. OK, here it is, simple and delicious:

BEEF STROGANOFF

1 - 1 ½ lb of round steak, cut into 1-2 inch pieces 1 can consume soup (not broth)

1 can of condensed cream of mushroom soup 8 oz sour cream 1 package noodles or 1 cup rice

Place meat in a pan and pour the consume over it. Cover and cook on very low heat for 2 to 2 ½ hours, until the liquid is absorbed. Check it now and then and make sure the meat doesn’t dry out or burn. Add a little water if necessary so it’ll cook at least 2 hours. Once the meat is cooked the final steps take only about 10 minutes, so start cooking your noodles or rice at the appropriate time. Noodles cook in 10 minutes, for instance; whole grain rice takes 45. Open the can of mushroom soup and stir it into the meat. Keep the heat low and cook until the mixture starts to bubble. Don’t over stir or the meat will get stringy. Now add the sour cream, stir gently until heated through, and serve immediately over the rice or noodles. One more instruction: Don’t let your diners know how easy this recipe is. Dispose of the soup cans and sour cream container before anyone comes into the kitchen! Add a salad or steamed vegetable such as broccoli and you have a complete and delicious supper!