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.
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.
While the beef is cooking bring water to a boil and add egg noodles.
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.
Remove from heat; stir in 1/4 cup sour cream.
Serve over noodles. Top each serving with a dollop of sour cream. Garnish with parsley, if desired.