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Beef Stroganoff

From Shoestring Acres

<p>This is a great way to use various in-season mushrooms of any type. This is a family tradition that does well with your personal variations (mine are labeled &#8220;optional&#8221;). Most tender prepared in a crock pot, but can do on the stove with a nice cut of meat. Follow instructions well so veggies don&#8217;t become too soft.</p>
Source: Mrs. Elizabeth Axe (Entered by Lisa Williams - L)
Serves: 4-6

1 normal meat chunks, any cut
2 cups cleaned, coarsely chopped mushrooms
1 onion coarsely chopped
1/2 whole coarsely chopped red/yellow pepper
4 cloves finely chopped garlic (or 1 T garlic powder)
1/4 cup beef broth/ very strong bullion (2:1)
2 Tablespoon Ketchup
1 teaspoon dry mustard or 1 T prepared mustard
1 cup sour cream/greek yogurt
1 dash salt/pepper to taste
1 pound egg noodles/spaetzel
1 cup italian dressing
1 teaspoon cayenne pepper powder (optional and to tase)
2 Tablespoons flour

Step by Step Instructions
  1. Cut meat into cubes. Marinate 2 hours or longer in italian dressing if time permits. If doing in crock pot, brown meat in a skillet with butter and garlic or oil of choice before adding to pot (otherwise meat become shredded instead of cubed). If using a skillet, brown meat and garlic in skillet. Mix warm broth, ketchup, mustard, salt, pepper and flour together and add to brown meat. If in skillet, cook 30 minutes. Cook until soft in crock pot. Add veggies (mushrooms, onion, peppers) and let cook 1/2 hour longer for stove, at least 1 hour for crock pot. If dish is "too saucy" before adding sour cream, pour off grease, water, etc. before adding sour cream/flour mixture. Add sour cream mixed with flour just before serving, along with salt (himalayan sea salt recommended) and pepper and cayenne. Do not boil after adding sour cream. Serve over noodles of your choice. Any green is a good side.