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1
Spread meat out on chopping board and tenderize with meat cleaver, heavy knife or meat mallet, pounding to break the tough fiber in the meat.
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2
If not stew beef and not already cut into bite sized pieces, cut round steak into strips about 1/2 inch by 2 inches long after tenderizing the whole steak first.
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3
Dredge lightly salted, peppered beef in flour and in a large skillet, brown beef strips over high heat in hot oil until meat is well browned on all sides.
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4
Remove meat from skillet.
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5
To skillet with meat drippings add the onion and saute onions for 5-10 minutes as needed to be become soft.
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6
Remove onion and set aside.Drain off excess oil from skillet, while retaining drippings left behind from frying meat and onions.
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7
Get a large cooking vessel ready: either dutch oven or kettle ready to make the rest of this recipe, as a skillet will not hold it all.
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8
In large vessel, place all the browned meat, the sauteed onions and all the drippings from the frying pan into the skillet.
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9
Heat dutch oven or kettle with meat, onions and drippings, heat until good and hot.
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10
Put in the entire contents of all the condensed soup cans, and the entire amount of sour cream.
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11
Reduce heat to simmer.
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12
Do not let this dish boil, or sour cream in the sauce will break down).
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13
Mix in dill weed and the 2 teaspoons of paprika.
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14
When sour cream and soup have melted, a little at a time, stir in enough milk to make the sauce the consistency of normal gravy.
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15
You needn't use all the milk called for in recipe if it isn't all necessary to thin the sauce.
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16
Stir all around gently.
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17
Cover and let gently heat and blend over low-simmer.
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18
You will want the sauce to steam but NOT boil.
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19
You now have your beef stroganoff.
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20
Adjust salt and keep on low simmer until ready to serve, stirring occasionally to prevent sticking.
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21
While stroganoff is simmering on very low heat (warm setting, basically) you can prepare and boil the egg noodles according to package directions.
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22
To serve, put stroganoff in a serving vessel and sprinkle the remaining paprika over the top for color (and additional flavor).
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23
Serve over hot cooked egg noodles.
