Beef Stroganoff

When the kids are screaming and you have little time to put something together, try this quick and easy version of this classic cold-weather recipe.

Thaw out a package of Back Forty Stew Meat.

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Season beef with salt, garlic salt, and pepper, then add it to the skillet.
2. While the beef is cooking, bring water to a boil and add egg noodles.
3. Once the pink is gone from the beef, stir in 1 can of Cream of Mushroom Soup and Cream of Onion Soup. Bring the mixture to a boil.
4. Remove from heat; stir in 1/4 cup sour cream.
5. Serve over noodles. Top each serving with a dollop of sour cream. Garnish with parsley, if desired.