Beef Stroganoff by Susan

Ingredients

• 1 pound beef stew meat, sliced thinly
• 1 onion, chopped
• 2 cups water
• 2 cubes beef bouillon (such as Oxo®), crumbled
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (16 ounce) package egg noodles

Step 1

Heat a large skillet over medium heat. Add the beef and cook it, stirring now and then, until some of the fat starts to render out, which should take a minute or two. Toss in the onion and keep cooking until the beef is fully browned and the onions are soft, about 5 more minutes.

Step 2

Pour in some water and crumble in the beef bouillon. Turn the heat down to low and let everything simmer gently. You'll want to cook it until most of the liquid has evaporated, which takes around an hour and a half, so be patient and give it an occasional stir.

Step 3

Once the liquid has mostly cooked off, stir in the cream of mushroom soup. Let it heat through for about 5 to 7 minutes, stirring occasionally.

Step 4

While that’s warming up, bring a large pot of salted water to a boil. Cook the egg noodles until they’re tender but still have a bit of bite, about 5 minutes. Drain them well.

Step 5

Serve the beef mixture over the noodles, dividing everything evenly onto plates. Enjoy!