Stroganoff 1.5 lbs Top Sirloin, cut into bite-size pieces
8oz white mushrooms, sliced
1 sweet onion, diced finely
3 tbsp flour
2 bay leaves
1 can cream of mushroom soup
8 oz sour cream (Daisy is the best, by far)
Kitchen Bouquet Put a little oil in the bottom of a dutch oven. Heat it up until it’s shimmery. Put in the meat and the onions, season liberally with salt and pepper, and stir it around. Let it cook, stirring occasionally, until everything is a little brown and toasty-looking. Sprinkle the flour over the meat/onions, then pour in water until it’s not quite covered. Scrape up the brown bits from the bottom of the pot, toss in the bay leaves and the mushrooms, and let it hang out for an hour or two, stirring occasionally. Then put in the cream of mushroom soup and taste it - it may need more seasoning. When you’re ready to eat, take out the bay leaves and stir in the sour cream. My secret ingredient is a dash of Kitchen Bouquet at the end. I like to eat this over rice, but it’s traditionally served over egg noodles. However, eating it over mashed potatoes would be the best comfort food EVER.