Beef Stroganoff

My roomie bought a 4.5 pound chuck roast the other day and used half of it for beef stew.

I used about a pound of that roast for the stroganoff.

2-inch deep frying pan add the chopped roast on medium heat

Add 1/2 yellow onion, chopped

Add 1 diced clove garlic

Cook until me at is brown and onion tender

Deglaze pan with about 1/2 cup water. Meat should be in water but not covered

Add about 2 tablespoons of Worcestershire sauce

Add 1/4 teaspoon dried thyme

Cover and let simmer on low heat until meat is tender, stirring occasionally

Chop two medium Portobello mushrooms to pan. Cook about 20 minutes

Stir in 1/2 pint of sour cream

Add a few shakes of pepper and stir well

Cook egg noodles according to directions, drain, add to meat mixture

Serves about 4-6

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