Well I ordered a case of McCormick Meat Marinade a while back because I cannot find it locally anymore and I love it. Well they accidently sent me a case of Beef Stroganoff instead. I tried it once but found it was a bit too creamy for my liking, although pretty good. So I messed with it until I came up with what I think, for ME, is an awesome Stroganoff! Luckily since I got 12 packets of the stuff I have been able to play with it. Otherwise I probably would have tried it once and never bothered with it again.

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1 bag egg noodles

1-2 lbs Top Sirloin Steak, either flash grilled or flash browned in a pan on high heat. Partially frozen ideal.

2 packages McCormick Beef Stroganoff Mix

6.5 ounce can mushrooms diced or left whole, your preference

1 Can cream of mushroom soup

1 cup sour cream

2 cups water

1/3 cup white wine

1 TBSP parsley

Salt and pepper to taste

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Prepare your egg noodles according to package instructions separately.

Either flash cook top sirlion on hot grill or Flash cook in a large skillet on high heat with a bit of oil, salt and pepper. Partially frozen in the middle prefferred for easy slicing. Slice the meat removing all fat and make into one inch or smaller bite size peices. I cut mine about 1/2 inch thick by 1 inch long.

In your large skillet, toss minced mushrooms, white wine and steak pieces together for about 5 minutes on high heat, releasing the juices until you no longer see pink. Add 2 cups of water and McCormick seasoning mix packets. Fold in 1 can Cream of Mushroom soup, continuing cooking on medium heat. Let simmer for about 5-10 minutes stirring frequently, add more water or even beef broth if the gravy seems too thick. Add 1 cup sour cream and 1 TBSP parsely flakes (or sprinkle on top for a prettier dish).

Add a scoop on top of your egg noodles and you are done! Serve with my favorite garlic bread and white wine for a perfect combo!

Garlic bread recipe here: http://tastetestedrecipes.com/showth...t=garlic+bread