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1
Put some flour in a large bowl and put a little salt and pepper in it and mix.
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2
Then cut the steak up into small bite-size pieces.
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3
Put the steak in the bowl of flour and firmly coat the outside of the steak with the flour.
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4
Shake off all the excess flour from the meat.
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5
In a large frying pan, put some butter in and melt it on medium or medium-high heat.
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6
Put all the steak in the pan and cook and brown the meat for about 30 minutes, turning every 5 minutes or so.
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7
Add more butter if necessary.
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8
In a separate pan, cook the diced onions in butter until tender and browned.
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9
Slice the mushrooms and cook them in a separate pan with a little butter until tender.
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10
After the mushrooms have cooked, drain the juice from the pan.
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11
In a large 12-quart pot, combine the steak, onions and mushrooms.
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12
Pour in the Campbells Beef Consomme soup.
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13
Add more if needed.
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14
Set on medium heat until mixture begins to boil, and then reduce heat to medium-low.
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15
Cook slowly for the next 2 hours until the mixture thickens.
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16
Dont put a lid on top of the pot.
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17
Stir every 5 minutes or so to prevent burning.
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18
After 2 hours, add the sour cream.
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19
DONT FORGET TO ADD THE SOUR CREAM!
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20
Stir in the sour cream and cook for 5 more minutes.
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21
Boil egg noodles (or rice), and pour stroganoff over the noodles or rice.
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22
Optional: Serve with vegetable and mashed potatoes and dinner rolls.
